Here is yet another one of my favorite spinach salad combinations – strawberries, goat cheese, and almonds. Sometimes I cut up a veggie burger pattie and add avocado to this salad to make it more filling. Avocados taste good with the pattie, but without the pattie, the avocado seems to make the salad a bit bland by taking away from the other flavors. Test it out and see what you prefer!
STRAWBERRY, GOAT CHEESE, & ALMOND SALAD: (gluten-free, contains dairy)
The amount of ingredients will depends on how many people you have and how much salad you tend on serving them. The important thing for me is that this is a good combination of flavors. I only toss all these ingredients into one large salad bowl if I’m serving more than 4-6 people. If I’m serving less, I like to compose each salad bowl individually.
spinach leaves (or fresh spring mix), washed
goat cheese, crumbled
avocado, peeled, pitted, and cubed (optional)
(dressing for about 3 individual salad bowls)
1 1/2 T extra-virgin olive oil
1 T balsamic vinegar
1 teasp. white granulated sugar (adjust the amount of sugar according to your taste if needed)
- Divide the spinach leaves into the salad bowls/plates.Toss with strawberries.
- Sprinkle with sliced almonds and goat cheese (and avocado if using).
- Mix the olive oil, balsamic vinegar, and white sugar in a small bowl (the measurements given are for about 3 bowls of salad, so adjust amounts accordingly). Drizzle each plate with some of the dressing and serve.