Summer Berry Salad

• strawberries, sliced (about 3-4 per salad)
• raspberries, cut in half (about 4-5 per salad)
• baby spinach leaves (about 2 handfuls per salad)
• sliced almonds (about a handful per salad)

For the vinaigrette:

It's easier to make enough for a few salads at once. If you're like me and make enough food to last a few meals throughout the week, let any leftover vinaigrette sit in a sealed container in the fridge until you're ready to use it.

• 2 handfuls fresh basil leaves, stems removed
• 1 tbsp honey
• 2 tbsp lime juice
• 1 tbsp EVOO

Bring a skillet to medium-low heat. Add the almonds and toast until golden brown, shaking the pan occasionally so they don't burn. It doesn't take long for them to turn color; they should be done when you're done assembling the rest of the salad.

Place the spinach on a plate, then add the berries.

Toss everything for the vinaigrette in a blender. Give about 3 quick pulses to combine all the ingredients and to break up the basil. 

Add the almonds to the salad and top with the vinaigrette. 

The original recipe also included crumbled goat cheese in the salad. I, unfortunately, forgot about the goat cheese in my fridge until I was nearly done with this post, though I fully intend to add some in to my lunch leftovers this week. Feel free to add some to your salads as well!

Adapted from myrecipes.com