Easter Salad Recipe


Easter Salad Recipe

How To Make Easter Salad

Celebrate the festivities with a bowl of Easter salad! This recipe is packed with spring greens and is dressed with lemon honey vinaigrette.

Prep: 15 mins
Cook: 5 mins
Total: 20 mins


For the Salad

  • 1 cup almonds, slivered
  • 12 oz mixed spring greens
  • 16 oz strawberries, washed, hulled, & sliced
  • 4 oz goat cheese, crumbled

For the Lemon Honey Vinaigrette

  • 1⁄2 cup sunflower oil, safflower, OR extra-virgin olive oil (neutral-flavored)
  • 5 tbsp lemon juice, freshly-squeezed
  • 2 tbsp honey
  • 1⁄4 tsp sea salt, plus additional to taste
  • freshly ground black pepper, to taste
  • 1 tsp poppy seeds, optional


  1. Adjust the rack to the center position and preheat the oven to 350°.

  2. Spread the slivered almonds on a sheet pan and bake for 5 to 7 minutes, or until fragrant and light brown, watching carefully to prevent burning. Set aside and allow to cool.

  3. To prepare the vinaigrette, measure all of the ingredients into a Mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined.

  4. Alternatively, you may whisk the ingredients together in a medium bowl or blend them in a mini food processor or blender.

  5. To assemble the salad, layer the mixed greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese in a large bowl.

  6. Before serving, dress with your desired amount of lemon honey vinaigrette and toss until the salad ingredients are evenly coated.


  • Sugar: 8g
  • :
  • Calcium: 85mg
  • Calories: 3069kcal
  • Carbohydrates: 13g
  • Cholesterol: 7mg
  • Fat: 339g
  • Fiber: 3g
  • Iron: 1mg
  • Monounsaturated Fat: 280g
  • Polyunsaturated Fat: 15g
  • Potassium: 232mg
  • Protein: 7g
  • Saturated Fat: 35g
  • Sodium: 4123mg
  • Trans Fat: 1g
  • Vitamin A: 154IU
  • Vitamin C: 37mg
Nutrition Disclaimer
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