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.
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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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