Strawberry and Almond Baby Green Salad
Prep
20m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salad
| 1/2 cup sliced almonds, toasted |
| 1 16 ounce package baby spring mix salad |
| 1 pint strawberries, cleaned, capped and sliced |
| 1 large orange, washed and sliced |
Dressing
| 1/3 cup granulated sugar |
| 1/2 cup rice wine |
| 1 tsp salt |
| 1 tsp dry mustard |
| 1 tsp grated onion |
| 1 cup vegetable oil |
| 1 Tbs poppyseeds |
Strawberry and Almond Baby Green Salad Directions
- Toast the sliced almonds in a 350° oven on a cookie sheet, making sure the almonds are evenly spread out to maximize toasting.
- Toast for 10 minutes. If not done to desired brown, keep checking every 3 minutes until almonds reach desired color.
- Wash the baby greens careful, allowing them to drain well, or blot them with a paper towel so no water remains.
- Place on a salad plate, the salad greens.
- Sprinkle the strawberries and almonds.
- Place orange slice that has been halved (Leave the rind on!) on the side to garnish salad.
- Top salad with poppy seed dressing.
- For the dressing: Put sugar, vinegar, salt, onion, mustard in a blender and blend for 20 seconds. With the blender on high add the oil slowly in a steady, slow stream until well combined. Stop blender and add poppy seeds, pulsing slowly until combined, but not pulverized.
Nutrition facts
Serving size 1 cup diet vegetarian Vegan gluten free lactose free
Per Serving
| Kcal: | 395 kcal |
| Fibers (g): | 4.4g |
| Sodium (mg): | 451mg |
| Carbs: | 31.2g |
| Sugar (g): | 21.1g |
| Fat: | 31g |
| Saturated fat (g): | 5.6g |
| Proteins: | 4.1g |
