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Colorful Easter salad with seasonal vegetables and eggs for a festive meal.

Easter Salad

A colorful mix of crisp greens, sweet strawberries, creamy goat cheese, and crunchy almonds, perfect for Easter gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 6 cups mixed salad greens, washed and dried Use a mix of your favorite salad greens.
  • 1 cup sliced strawberries Use ripe strawberries for the best flavor.
  • 1/2 cup crumbled goat cheese Feta can be used as an alternative.
  • 1/3 cup sliced almonds, toasted Toast just until they smell nutty.
  • 2 pieces hard boiled eggs, sliced Optional for an Easter feel.
  • 2 tablespoons fresh lemon juice Freshly squeezed lemon juice is recommended.
  • 1 tablespoon honey
  • 3 tablespoons olive oil Use extra virgin olive oil for better flavor.
  • to taste Salt and black pepper Adjust according to preference.

Method
 

Preparation
  1. Make the dressing by whisking lemon juice, honey, olive oil, a pinch of salt, and pepper in a small bowl until smooth.
  2. Toast the almonds in a dry pan over medium heat for 2 to 3 minutes, shaking the pan to prevent burning, then set aside to cool.
  3. In a large bowl, toss the greens with half of the dressing to lightly coat the leaves.
  4. Gently mix in the sliced strawberries and most of the goat cheese.
  5. Arrange the salad on a serving plate and top with sliced eggs (if using), toasted almonds, and the remaining goat cheese.
  6. Drizzle extra dressing on top or serve it on the side for guests to add.
  7. Taste and adjust seasoning with salt or pepper if needed, and serve right away.

Notes

Dry the greens well to prevent sogginess. Add dressing just before serving to keep the salad crisp. You can prep some ingredients ahead but keep dressing and toppings separate until serving.