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Think Delicious, Nutritious Summer Salads

By Sandy Hu

With warmer days ahead, it’s time to start thinking salads. Here’s one that’s simply delicious, a perfect melding of sweet, tart and peppery flavors. It’s also highly nutritious, too, with some of nature’s most healthful ingredients: watercress, strawberries and California almonds. And, as an added bonus, this salad takes just 10 minutes to prepare.

If you don’t have a whisk for the Honey-Balsamic Dressing, just combine the dressing ingredients in a screw-top jar and shake it. It won’t incorporate as well as a whisk but the dressing will be just fine for the salad.

If you can’t find watercress, substitute arugula.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Watercress, Strawberry and Almond Salad with Balsamic-Honey Vinaigrette

4 cups trimmed watercress
1 cup sliced strawberries
1/2 cup sliced almonds, toasted
1 shallot, sliced thinly
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon honey
1/4 teaspoon salt
1/3 cup olive oil

Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.

Makes 4 servings.

Cooking Tips To toast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to toast slightly after removing from oven.

Recipe adapted from the California Almond Board.

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