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.
No comments:
Post a Comment