Must be a sign – I ran into a couple of people this week telling me they had made the Strawberry Salad and it was a huge hit with their family. I thought for sure I had shared this recipe on the blog but couldn’t seem to find it when I did a search so wanted to share with all of you. Ironically enough, I was at Sprouts yesterday and spinach and super yummy organic strawberries were on sale so it was meant to be!
STRAWBERRY SALAD WITH CARAMELIZED ROSEMARY ALMONDS
1 head of Curly Leaf Lettuce or Spinach (rinsed and patted completely dry)
2 cups of Strawberries, sliced
1 small Red Onion, thinly sliced (optional)
1/2 cup Caramelized Rosemary Almonds (Recipe Below)
Red Wine Vinaigrette Dressing (Recipe Below)
Garnish (optional): Add fresh parmesan shavings to finish off the salad.
Variations: Add chopped eggs and/or bacon to this salad to add in some extra protein and crunch.
TIP: If you are anything like me, I am not always in the mood to make my own dressing so I will pick up a bottle of Annie’s Blush Wine Vinaigrette and substitute it for the homemade dressing.
Chop lettuce/spinach into bite size pieces and place in large bowl. Add strawberries and sliced onion. Prepare caramelized rosemary almonds; let cool and add to salad. Prep dressing and toss lightly with salad. Add fresh parmesan shavings to finish off salad.
CARAMELIZED ROSEMARY ALMONDS
2 Tbsp. Butter (cookbook says 1 Tbsp. but I realized I always add more than that)
2 Tbsp. Brown Sugar
1/2 cup Raw Sliced Almonds
2 Tbsp. Fresh Rosemary, roughly chopped
Pinch of Kosher Salt
Heat non-stick skillet for a couple of minutes on medium heat. Melt butter in pan and then add in brown sugar and stir until the bottom of pan is evenly coated with mixture.
Spread almonds evenly across the pan and then sprinkle on rosemary. Let sit for about 30-60 seconds and then continue to stir until nuts are evenly coated for another minute.
Remove from heat and lay out on a piece of foil to cool. Once cooled, break nuts apart and add to salad or if for a later use, store in airtight container.
Red Wine Vinaigrette
1/3 cup Sugar
1/2 cup Red Wine Vinegar
1/4 cup Water
1/2 cup Canola Oil
1 tsp. Kosher Salt
1 Clove of Garlic
1 Tbsp. Fresh Basil (or dried)
1 Tbsp. Fresh Oregano (or dried)
1 tsp. Fresh Thyme (or dried)
Juice of 1 Lemon
Dissolve sugar in vinegar and water either in glass measuring cup in the microwave or a small saucepan on stove over medium heat. Add remaining ingredients along with sugar mixture to a mini food processor. Process for approximately 30-60 seconds until dressing has emulsified. If you do not have a mini food processor, no worries just use a glass jar with a lid and shake until combined. Refrigerate dressing in glass jar. Remember the oil and water will separate so you will have to shake vigorously before serving.
TIP: Did you know you can search the blog for many of the recipes in the cookbook? The goal is to have all the recipes on there some day (and categorized properly) so they are easy to find and if any further adjustments have been made to them, everyone will know about it.