Ingredients
Equipment
Method
Toast the Almonds
Make the Dressing
Prep the Greens
Assemble and Serve
Notes
Dry your greens well. This is the step most people skip. Wet romaine and spinach repel dressing — use a salad spinner or pat dry with a towel before assembling.
Blend the strawberry into the dressing. Don't skip this or just stir it in — blending it gives you a smooth, cohesive vinaigrette with a natural pink color and fruit flavor throughout.
Make it ahead. All components can be prepped up to 24 hours in advance and stored separately. Keep greens in a paper-towel-lined container, dressing in a sealed jar, toppings in small bags. Assemble right before serving.
Red onion too sharp? Soak sliced onion in cold water for 10 minutes, then drain and pat dry. Takes the bite off without losing the flavor.
Storage. Once dressed, the salad doesn't store well — greens will wilt within 30 minutes. Undressed components keep separately in the fridge for up to 24 hours. The dressing keeps in a sealed jar for 4–5 days — just shake before using.
Protein add-in. Grilled chicken or shrimp turn this into a full meal. Season simply so it doesn't compete with the dressing.