Veggie Salad for Dinner
Across cultures, vegetables have been at the heart of meals, reflecting regional agriculture and culinary practices. From the crisp radishes of an Asian spring salad to the robust tomatoes and cucumbers of a Mediterranean mix, veggie salads are a global language of freshness and vitality. They embody the seasonal and geographical diversity of plant-based ingredients, allowing us to connect with different cultures through the simple act of preparing and sharing a salad.
Equipment
- 1 oven
Ingredients
- 4 Tbsp. Raspberry vinaigrette
- 1/2 c. Almond flakes
- 4 Strawberries
- 1 1/2 c. Goat cheese
- 4 c. Spinach
Instructions
- To begin with this recipe, you will want to make sure that the oven is ready by turning it on and heating up to 400 degrees. You can also take out a baking tray and get it all lined with one piece of parchment paper.
- After this is done, take out the goat cheese and lay it out onto the baking tray, making sure that it is organized into a rough circle.
- Throw the tray inside of the oven and let it bake for a bit, about ten minutes, so that this becomes harder but the cheese doesn’t have time to burn.
- Once you take this out of the oven, place the paper so that it is on two inverted bowls. Press down a bit so that the cheese starts to take the same shape as your bowl and then let it cool down to make the cheese bowl that you will serve with.
- Once the cheese bowls are done, bring out another bowl and add together the raspberry vinaigrette, strawberries, spinach, and almond flakes. Toss this around so that it is all covered well.
- Bring out the cheese bowls and throw the spinach mixture inside before serving.