1 Tbs lime zest
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
1 Tbs honey
1/4 cup chopped fresh basil
salt and pepper
8 cups baby spinach
1 cup fresh strawberries, hulled and thinly sliced
1 cup fresh blueberries
1 cup fresh raspberries
4oz soft goat cheese, crumbled
1) Place almonds in a small skillet over medium-low heat. Cook, shaking skillet constantly, until almonds are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl to cool for 5 minutes.
2) Place lime zest and juice, olive oil, honey and basil in a blender or food processor, and puree until smooth. Season with salt and pepper.
3) Place spinach, strawberries, blueberries and raspberries in a large bowl. Add dressing and gently toss to coat. Season with salt and pepper. Top with goat cheese and almonds. Serve immediately.
Review: I found this recipe last week and knew I had to make it soon, instead of filing it away for some future dinner. I thought the idea of berries, almonds and goat cheese sounded amazing. Of course, I left out the raspberries since I hate them (I do love blackberries, though). This was unbelievable! The sweetness of the berries perfectly complemented the tang of the goat cheese and the acidity of the vinaigrette. Mike doesn't usually like acidic salads, as he much prefers creamy, ranch type salads. But, we both ate two bowls and there were no leftovers. Also, this made for such a pretty salad, which makes it a great option to take to parties.
Adapted from:
http://www.myrecipes.com/recipe/summer-berry-salad-50400000122343/
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