Strawberry-Cucumber Salad with Almonds and Mint Recipe

Directions

Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside.

In a medium bowl, whisk together the preserves, olive oil, balsamic vinegar and Dijon mustard. Add the cucumber, strawberries, mint and toasted almonds and toss to combine. Season to taste with salt and black pepper. Serve inside lettuce leaves or over chopped lettuce.

Nutrition

Amount Per Serving (4 total)

Calories

139 cal

Fat

8.1 g

12%

Carbs

14.7 g

Based on a 2,000 calorie diet

Reviews (15)

Rate This Recipe

TheRaptorWhoMurderedLove

Apr. 13, 2011

"I made this salad for myself as the recipe said and the flavors were just not to my liking. The mint, especially, just didn't go pair well with the flavors of the mustard and vinegar at all. I don't t..." See morehink I would make it again without making a lot of changes--I think that maybe green apples would work better than strawberries and if I used the mint, then I would leave out the mustard and use a different type of vinegar."

catwells518

Apr. 4, 2011

"I made this recipe for a small dinner party. Everyone loved it, even the kids! There wasn't a whole lot left. I made it as written but left out the salt and pepper thinking the dressing would be be..." See moretter. It definitely needs the salt. The dressing is delicious! Next time I make it I will make it exactly as written with no changes."

andread

Apr. 19, 2011

"This was refreshing and delicious! Lots of different flavors working great together YUM. The toasted almonds really add great flavor and crunch. I doubled the dressing and added extra balsamic and dij..." See moreon for a little more tang and put it on a large bed of spring mix I added extra mint (because I love it) Toped it with some grilled chicken and made it a meal FANTASTIC!! This will be a new healthy staple in my home. Thanks for sharing!!! (="

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