Strawberry Spinach Goat Cheese Salad

Hungry for a refreshing salad with bright, fresh flavors? Strawberry Spinach Goat Cheese Salad is quick to assemble and is the perfect starter for almost any meal, or a meal itself!

There are plenty of recipes out there for strawberry salads, and why not? Fresh, seasonal berries are fabulous on pancakes and yogurt, why not a green salad too?

This strawberry goat cheese salad recipe is different! Besides being really simple with luscious with contrasting flavors and textures, its got some extras:

• Thin, perfect asparagus that's barely cooked so it stays really crisp.

• Crunchy sliced almonds.

• Tangy goat cheese and sweet strawberries.

• A juicy, honey-spiked fresh lemon vinaigrette.

• Lots of healthy spinach!

  Ingredients You’ll Need: (recipe is below)

  1. Strawberries: Get the freshest looking, organic ripe strawberries you can find at the grocery store.

  2. Fresh Baby Spinach: This leafy but sturdy green isn't bitter at all, and so perfect in this salad.

  3. Mache: This little green lettuce is special and sweet and sometimes referred to as "lambs ear." If you can't find it, use butter lettuce instead.

  4. Asparagus: As thin as you can find, organic if possible.

  5. Shallot: Thin slices of this subtle and sweet (and my very favorite in the whole world) onion.

  6. Goat Cheese: Tangy and creamy goat cheese for a delicious contrast of textures.

  7. Sliced Almonds: For a little extra crunch.

  8. Fresh Lemon: Make one of the best salad dressings ever by shaking the juice. together with olive oil, mustard, mayo and seasonings to make a bright, flavorful vinaigrette.

Notes, Tips:

• This spinach salad can be made more substantial and totally amazing with a warm, thinly cut chicken breast on top. So would grilled salmon or even sliced hard boiled egg.

• Swap out the sliced almonds for toasted pine nuts or walnuts or pecans! Honey roasted almonds are a nice switch too.

• This salad comes together quickly! Prep the ingredients in advance in separate containers, refrigerate, and plate when you're ready to serve.

• If you don't have shallots, use thinly sliced red onions instead.

• Use spring mix greens if you prefer over spinach.

• Can I add protein to this salad?

  Yes! Sliced, cooked chicken would be wonderful, so would grilled shrimp.

  Can I use something besides strawberries in this recipe?

  Sure! Try fresh blueberries or raspberries instead.

  Can this salad be made in advance?

  You can prep the components separately in advance, and the lemon vinaigrette will be fine in the refrigerator for up to 7 days. Arrange and drizzle the salad dressing just before serving.

  Can I use a different flavor of vinaigrette?

  Yes! Poppy seed dressing or a nice balsamic vinaigrette would be delicious.

Strawberry Spinach Goat Cheese Salad

Strawberry Spinach Goat Cheese Salad has delicious fresh flavors, made brighter with a fresh zesty lemon dressing
Course: Salad

Total Time: 30 minutes minutes

Servings: 4

Ingredients

• ▢ 4 ½ cups Spinach, fresh, rinsed and dried, torn into bite-sized pieces

• ▢ 1 ½ cups Mache, lambs ear or butter lettuce, rinsed, dried and torn

• ▢ 1 pound Asparagus, washed and dried with bottom woody parts removed

• ▢ 2 tablespoons Shallot, sliced thin

• ▢ 4 tablespoons Goat Cheese, crumbled

• ▢ 4 tablespoons Sliced Almonds

• ▢ 2 cups Strawberries, organic if possible, sliced

• ▢ FOR THE LEMON VINAIGRETTE

• ▢ 6 tablespoons Olive Oil

• ▢ 4 tablespoons Lemon Juice, freshly squeezed

• ▢ 3 teaspoons Honey

• ▢ 1 ½ teaspoons Dijon Mustard

• ▢ 1 ½ teaspoons Mayonnaise

• ▢ ½ teaspoon Pepper, freshly ground

• ▢ ¼ teaspoon Salt

Instructions

• PREPARE ASPARAGUS

• Remove the woody bottoms of the asparagus with a paring knife or vegetable peeler.

  Place asparagus in a medium saucepan with just enough water to cover the bottom, along with a pinch of salt.

  Turn heat to medium high and bring to a light (not rolling) boil. Cook until the water is evaporated and the asparagus is bright green, about four minutes.

• Remove asparagus from pan and quickly place it a bowl of cold water with ice cubes to stop the cooking process and help retain the bright green color.

  Let the asparagus sit in cold water for about five minutes, then remove and pat them dry carefully on clean paper towels.

• PREPARE THE VINAIGRETTE

• Place all the ingredients in a small bowl and whisk with a fork to completely combine.

  Alternatively, put all ingredients in a small canning jar with a lid, shaking it for several minutes until combined.

• PLATE THE SALADS

• Divide the greens onto four plates, then divide the spears of the asparagus onto each plate.

  Sprinkle a heaping teaspoon of shallot on each plate, and a tablespoon or so each of the crumbled goat cheese and sliced almonds.

  Divide the strawberries on each plate, then drizzle with a generous tablespoon of the vinaigrette, and more for serving if desired.

Notes

• Try honey roasted sliced almonds instead of plain, super delish!

• Use a bit more honey in the vinaigrette if you like it sweeter

• Remove the woody bottom part of each asparagus spear with a vegetable peeler