Berry Salad with Lime Basil Vinagrette

1/4 cup sliced almonds
8 cups baby spinach
1 cup fresh strawberries, thinly sliced
1 cup fresh blueberries
1 cup fresh raspberries
4 ounces crumbled goat cheese

Place almonds in a skillet over medium-low heat. Cook, shaking skillet constantly, until almonds are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl and cool for 5 minutes.

Place spinach, strawberries, blueberries and raspberries in a large bowl. Add basil lime vinaigrette and gently toss to coat. Season with salt and pepper. Top with goat cheese and almonds and serve immediately.

Lime Basil Vinaigrette

1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
1 tablespoon honey
1/4 cup basil

Place lime zest and juice, olive oil, honey, and basil in food processor and puree until smooth. Season with salt and pepper.

Serve with berry salad!

Basil Vinaigrette Dressing for Taco Salad

1/2 cup olive oil
2 tablespoons and 2 teaspoons apple cider vinegar
2 tablespoons honey
1 tablespoon and 1-1/2 teaspoons chopped fresh basil
1 clove garlic, minced (optional, we left it out the first time we made it)

In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad.

Good with taco salad: lettuce, cheddar cheese, corn, chicken strips, black beans, crushed tortilla chips, avocado