Spinach, Strawberry and Chevre Salad

Spinach, Strawberry and Chevre Salad might be a good recipe to expand your side dish recipe box. For $2.19 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 480 calories, 5g of protein, and 34g of fat each. Head to the store and pick up olive oil, paprika, onion, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. 10 people have tried and liked this recipe. It is brought to you by I Adore Food. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 77%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Strawberry Spinach Salad With Chevre And Almonds, Wilted Spinach Salad with Chevre & Pecans, and Spinach, Caramelized Onion And Chevre Quiche With Potato Crust.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Start by roasting your garlic. Cut the bottom 3-4mm of the head of garlic. On a piece of foil, drizzle 1 tbsp of olive oil and place the head of garlic, cut side down on the oil. Close the foil around the garlic and bake fore 30-45 minutes at 400F. Take out of the oven and let it rest for about 10 minutes. The garlic cloves should be falling out of the head with a tiny bit of pressure and should be soft throughout. If they are not, put'em back in the oven for another 5-10 minutes.In a medium pan, toast your slivered almonds, tossing them continuously on medium heat until they smell nutty and are starting to brown a bit.Remove them from the pan quickly and place on a plate to stop the cooking.Crumble your goat cheese on a plate and place in the fridge.To make the dressing, place the sesame seeds, poppy seeds, honey, olive oil, vinegar, worcestershire sauce, minced onions, 3 or 4 roasted garlic cloves and paprika in a blender and blend for 20-30 seconds. (Keep the rest of the roasted garlic, make a puree and use on baguette with cheese and honey as a dessert or appetizer!)To assemble, you can serve it as a "deconstructed" salad like I did on the above pictures or you can stack the ingredients and place a small bowl of dressing for each person so they drizzle it and it doesn't wilt the spinach :)Enjoy!

 

Step by step:

1. Start by roasting your garlic.

2. Cut the bottom 3-4mm of the head of garlic. On a piece of foil, drizzle 1 tbsp of olive oil and place the head of garlic, cut side down on the oil. Close the foil around the garlic and bake fore 30-45 minutes at 400F. Take out of the oven and let it rest for about 10 minutes. The garlic cloves should be falling out of the head with a tiny bit of pressure and should be soft throughout. If they are not, put'em back in the oven for another 5-10 minutes.In a medium pan, toast your slivered almonds, tossing them continuously on medium heat until they smell nutty and are starting to brown a bit.

3. Remove them from the pan quickly and place on a plate to stop the cooking.Crumble your goat cheese on a plate and place in the fridge.To make the dressing, place the sesame seeds, poppy seeds, honey, olive oil, vinegar, worcestershire sauce, minced onions, 3 or 4 roasted garlic cloves and paprika in a blender and blend for 20-30 seconds. (Keep the rest of the roasted garlic, make a puree and use on baguette with cheese and honey as a dessert or appetizer!)To assemble, you can serve it as a "deconstructed" salad like I did on the above pictures or you can stack the ingredients and place a small bowl of dressing for each person so they drizzle it and it doesn't wilt the spinach :)Enjoy!

Nutrition Information:

covered percent of daily need