A refreshing springtime salad featuring the ripest strawberries, fresh mint from the garden, toasted almonds and feta cheese. Dressed with a citrus based Maple and Thyme Vinaigrette.
Preheat your oven to 350°. Spread ½ cup of sliced almonds onto a quarter sheet pan. Toast for 3-4 minutes. They will be golden brown and smell fragrant. Set aside until cool.
In a large salad bowl toss the salad greens with the strawberries and sliced almonds.
Sprinkle feta cheese and chopped mint leaves over the salad.
Vinaigrette:
In a small bowl or jar, combine the olive oil, orange and lemon juices, maple syrup, Dijon mustard, and chopped thyme leaves. Mix or shake to combine. Season to taste with salt and pepper.
Pour vinaigrette over salad and toss to combine or serve the dressing alongside the salad in a small pitcher. Serve immediately.
Notes
This recipe will make 4 nicely sized salads that could be a main course. You can also make 6-8 side salads using this recipe.