When these red jewels are in season, and ripe for the picking, I typically gravitate toward using them in concoctions like strawberry shortcake, pie, or dunked in melted dark chocolate (don’t get me wrong, all very good uses). I wanted to do something different with the remainder of my large, four pound container of this fresh produce.
An easy, easy, one more time, easy salad! Takes about 10 minutes to throw together (maybe less if you can recruit a few strawberry slicers). It’s beautiful, elegant and tastes delightful. I absolutely LOVE the orange dressing – think it’s one of my new favs. The combination of the sweet orange, fresh strawberries and crunchy toasted almonds is perfect. Effortlessly made into an easy, weeknight main dish by adding a piece of grilled chicken or salmon drizzled with olive oil, salt and pepper.
Most ingredients are probably currently setting in your fridge. If not, stop by the grocery store after work, the pool or wherever you find yourself today, and whip this one up tonight. Light, healthy and scrumptious summer side or meal.
Also, gluten and dairy free option.
STRAWBERRY MIXED GREENS SALAD with TOASTED ALMONDS
- 2 tbsp HONEY, pure or raw
- 1 tbsp MUSTARD, DIJON*
- 1 tbsp APPLE CIDER VINEGAR
- 3 tbsp ORANGE JUICE, 100% juice, not from concentrate
- 3 tbsp OLIVE OIL, EXTRA VIRGIN
- SEA SALT AND PEPPER TO TASTE
- 6 oz MIXED FIELD GREENS or BABY SPINACH
- 1/2 cup ALMONDS, toasted, slivered
- 2 cups FRESH STRAWBERRIES, stem removed, vertically sliced
*Gluten free option: double check your mustard to make sure it’s GF.
1. In a large serving bowl whisk together honey, mustard, vinegar, orange juice, olive oil, salt and pepper, until incorporated.
2. To toast almonds: place in a small, dry pan over low heat. Cook for 5-7 minutes, or until fragrant and slightly golden brown.
3. Toss greens in dressing and top with fresh strawberries and almonds (easy serving tip: keep dressing in the bottom of the bowl, add lettuce, toppings and set in refrigerator until ready to serve, toss right before serving – no soggy salad). Serving size: about 1 1/2 cups.
VARIATIONS: Substitute orange segments, blueberries or kiwi for the strawberries, or in addition to. Use toasted pine nuts or chopped pecans for almonds. Top with grilled chicken or salmon for a main dish.
NUTRITION INFO PER SERVING: 120 calories, 9g fat, 1g sat fat, 11g carb, 2g fiber, 8g sugar, 2g protein
*Recipe adapted from Betty Crocker’s Spinach-Strawberry Salad