“This quick and easy salad presents well for dinner guests, but is simple enough to make on a weeknight too.” - by JenG
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl; vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
- Place a small skillet over medium-high heat; toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
- Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 371 cal
- 19%
- Fat
- 27.7 g
- 43%
- Carbs
- 28.9 g
- 9%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I made this for my ladie friends last night....they loved it! I did whisk in 2 Tablespoons of raspberry jelly to the dressing only because I was craving it, not because the salad needed it. Its a gr..." See moreeat salad and a gone salad too...they ate it up! Thanks!"
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