Strawberry Crunch Spinach Salad

Yield: About 6 servings

Ingredients

Salad

1/2 cup sliced almonds
2 (3 oz) 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
Honey-Red Wine Vinaigrette

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
Instructions

For the dressing:
Combine all dressing ingredients in a mason jar. Seal with lid then shake to blend well. Chill and allow flavors to meld while preparing salad.
For the salad:
Preheat oven to 400 degrees. Spread almonds onto one side of a rimmed baking sheet then break ramen into small pieces onto opposite side of baking sheet. Toast in preheated oven until almonds are golden brown, about 5 - 9 minutes, tossing once halfway through (if the almonds start toasting faster then the ramen just pour the almonds into a bowl and continue to toast the ramen until its just lightly golden). Let cool.
In a salad bowl gently toss together spinach, strawberries, green onions, almonds, and ramen. Add goat cheese and give it another light toss. Pour dressing over top and serve immediately after adding dressing (or plate and add dressing to individual portions).