Strawberry Crunch Spinach Salad

Ingredients

• 1/2 cup sliced almonds
• 2 packages ramen, seasoning discarded
• 10 oz baby spinach
• 1 lb fresh strawberries, hulled and sliced
• 3/4 cup sliced green onions, green portion only
• 4 oz goat cheese, crumbled
• 1/3 cup honey
• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• 1 tsp dijon mustard
• 1 clove garlic, minced
• 1/8 tsp salt

Directions

1. For the dressing, add all of the dressing ingredients to a mason jar. Screw the lid on tightly, then shake until everything is well combined. Place it in the refrigerator so the flavors can come together while you make the salad.
2. For the salad, heat the oven to 400 degrees. Put the almonds on one half of a rimmed baking sheet, then crumble the ramen into small pieces on the other half. Toast in the hot oven until the almonds turn golden, about 5 – 9 minutes, stirring once midway through. If the almonds brown before the ramen is ready, transfer the almonds to a bowl and let the ramen keep toasting until it is lightly golden. Set aside to cool.
3. In a salad bowl, gently combine the spinach, strawberries, green onions, almonds, and ramen. Scatter in the goat cheese and toss lightly again. Drizzle the dressing over the salad and serve as soon as it is dressed, or plate the salad first and add the dressing to each portion.