Strawberry Cucumber Salad With Almonds And Mint Food

STRAWBERRY-CUCUMBER SALAD WITH ALMONDS AND MINT IN STRAWBERRY VINAIGRETTE

Steps:

• Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside.
• In a medium bowl, whisk together the preserves, olive oil, balsamic vinegar and Dijon mustard. Add the cucumber, strawberries, mint and toasted almonds and toss to combine. Season to taste with salt and black pepper. Serve inside lettuce leaves or over chopped lettuce.

STRAWBERRY AND FETA SALAD

Steps:

• In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
• In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
• In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

STRAWBERRY CUCUMBER SALAD

Steps:

• Peel cukes. Slice in half lengthwise. If seeded, remove with teaspoon. Cut cukes across into 1/4 inch slices. Place in colander. Sprinkle with salt and toss. Allow to drain about 20 minutes. Rinse with cold water to remove salt. Spread out on paper towels and pat dry.
• Place berries and cukes in bowl and chill.
• Whisk brown sugar, soy, and vinegar together until smooth. Set aside.
• When ready to serve salad, pour sesame oil and dressing over and toss.

STRAWBERRY, CUCUMBER AND MINT SALAD

Steps:

• Peel the cucumbers and slice thinly.
• Hull the strawberries and slice thinly (save one strawberry).
• Arrange the cumber and strawberry slices on a round, shallow serving plate.
• Do an outer circle of cumbers.
• Do a slightly over lapping inner circle of strawberries.
• Continue making inner circles.
• Finish with the saved strawberry, sliced in half, served on top in the center.
• Season with salt and pepper.
• Sprinkle with vinegar.
• Drizzle with olive oil.
• Chill for one hour.
• Just before serving, garnish with chopped mint.

STRAWBERRY-CUCUMBER SALAD WITH ALMONDS AND MINT

Steps:

• Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside.
• In a medium bowl, whisk together the preserves, olive oil, balsamic vinegar and Dijon mustard. Add the cucumber, strawberries, mint and toasted almonds and toss to combine. Season to taste with salt and black pepper. Serve inside lettuce leaves or over chopped lettuce.