spinach strawberry salad
photograph by Matt Hulsman

Yield: 4-6 servings.

2 tablespoons fresh lime juice
½ teaspoon freshly ground black pepper
2 tablespoons honey
8 ounces plain goat cheese, sliced or crumbled
8 cups fresh baby spinach, washed and spun dry
1 cup fresh strawberries, sliced
6 ounces slivered almonds, toasted
Vinaigrette (optional)

In a measuring cup, mix lime juice, black pepper, and honey. Pour over goat cheese and refrigerate.

Remove stems from spinach (optional). For individual salads, portion fresh spinach on salad plates, followed by strawberries, goat cheese, and toasted almonds. Serve with your favorite vinaigrette, or skip the dressing and enjoy the creaminess of the goat cheese.

For an extra-refreshing touch, place salad plates in refrigerator for 1 hour before plating.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.