This easy and fresh salad has everything a spring salad should and will go over well with any crowd.
12 oz spring mix
16 oz strawberries, halved
4 oz feta cheese
1/2 cup sliced almonds
1/4 cup champagne vinegar
1 medium orange (I like Cara Cara)
1 tsp honey
1/2 cup extra virgin olive oil
Salt & pepper to taste
Heat a small nonstick skillet over medium heat; add almonds and stir frequently toasting until fragrant and browned (watching carefully not to burn). Transfer to a plate and cool completely in a single layer.
Make the dressing: add vinegar, orange juice and honey to a 16 oz jar and mix with a fork until well combined. Then add olive oil, screw the lid on and shake vigorously. Season with salt and pepper to taste.
Add greens to a large salad bowl along with the chopped strawberries, feta cheese crumbles and toasted almonds. Add dressing per preference (you likely won’t need it all) and toss well. Serve immediately. Store any remaining dressing in the fridge for up to 5 days.