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Saturday, April 15, 2017

Spring Salad with Strawberries and Almonds

Spring Mixed Strawberry Almond Salad
Adapted from
(click here to print)

Salad Dressing:

1/2 cup canola or vegetable oil
1/4 cup cider vinegar
1/4 cup white wine or champagne vinegar
1/4 tsp. paprika
2 tsp. dried chopped or minced onion
1/3 cup sugar
2 tsp. poppy seeds

Combine all ingredients in a small saucepan and heat for a couple of minutes or until the sugar dissolves.  You can also do this in the microwave, if you prefer, but watch it closely and make sure your cup is large enough so it doesn't overflow.  Cool.  (I pour it into a pyrex measuring cup and put it in the freezer to speed up the cooling process.)

Salad Ingredients:

3/4 cup sliced almonds 
3 Tbsp. sugar
2 Tbsp. sesame seeds (optional)
1 lb. fresh strawberries
1 lb. Spring Mix or salad greens of your choice

Combine almonds, sugar, and sesame seeds (if using) in a small nonstick skillet.  Cook over medium heat, stirring occasionally, until sugar caramelizes and coats the almonds.   Turn nuts out onto a piece of waxed paper or parchment to cool.  Guard the nuts zealously or munchkins will eat them all when your back is turned.  

Wash and spin dry 1 lb. of Spring Mix or the lettuce(s) you prefer.

Slice 1 lb. of fresh strawberries.

Just before serving, combine strawberries, sugared almonds, salad greens, and some of the salad dressing.  Toss well and serve immediately.

If you have a small family, you can halve this recipe.  Or keep the extra ingredients (separated) in the refrigerator and toss it together later.

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