What you need:
- 1 lb spinach
- ½ 6 oz package of goat cheese (for this recipe, I like plain, but use herb if you prefer)
- ½ 16 oz package of ripe strawberries
- 1.5 oz raw, unsalted slivered almonds
- Raspberry vinaigrette dressing
What to do:Note: We can live on this salad for weeks, especially in the summer because it’s so quick and refreshing! Serve with a side of crusty multi-grain bread for a light meal or as a side with any number of your favorite dishes.
Preheat oven to 350° F. If you are using unwashed spinach, fill a large mixing bowl with water and submerge the spinach in the bowl. Remove and momentarily admire the sediment in the bowl. Towel off the spinach thoroughly or run it through a salad spinner if you have one. You want the spinach to be mostly dry or the dressing will roll right off the leaves. Wash the sand out of the bowl and put the dried spinach back in. Wash and dry the strawberries. Cut each berry in half and each half into half. Toss the strawberries in the bowl with the spinach.
Once the oven has preheated, spread the almonds on a cookie sheet and place in the preheated oven for 5-7 minutes. The almonds should be starting to brown when you take them out, but keep a careful eye on them because they go from perfectly toasted to unsalvageably burned really quickly. I usually set a timer to remind me because I have killed many an almond this way. Take the almonds out of the oven and set them aside to cool.
When the almonds have cooled, add to the bowl and toss the ingredients until they are all evenly distributed. Serve into bowls. Using a fork, crumble goat cheese from the package onto each salad. Top with raspberry vinaigrette dressing.
Serves 4-8, depending on serving amount.
I have what I like to call a goat cheese radar. When looking at a menu or entering a farmer’s market, I will find the entrée centered around goat cheese or the stand selling it nearly automatically. I personally don’t think one can ever consume enough goat cheese, but not everyone shares this sentiment somehow. I recommend letting each guest put the cheese on her own salad because she might like a little salad with her goat cheese. -Colleen