This salad is perfect in its simplicity. I’ve been eating it for about 5 days straight now (we got a lot of greens from the CSA!) and I still have a little more to eat up. Not that I mind. I could eat this day after day for a very long time.
I used up some strawberries that my mom had picked in this salad (the rest went into the strawberry rhubarb crisp). It doesn’t get much better than fresh picked mixed greens and strawberries!!
Strawberry and Goat Cheese Salad with Balsamic Vinaigrette
1 bag of mixed greens
1 cup strawberries, sliced
1/3 cup sliced almonds
4 ounces goat cheese
1/4 cup balsamic vinegar
1/2 cup olive oil
2 teaspoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
- In a small skillet over medium heat, toast almonds until a light golden brown.
- Place greens, strawberries, toasted almonds and goat cheese in a large bowl. Toss to combine.
- To make the vinaigrette, combine balsamic vinegar, olive oil, brown sugar, garlic powder, salt and pepper in a screw-top jar and shake vigorously until well combined.
- Serve immediately.