Strawberry Cucumber Salad with Almonds and Mint
- Number of Servings: 4
Ingredients
1/3 cup slivered almonds2 tablespoons seedless strawberry preserves or strawberry jam1 tablespoon olive oil2 teaspoons balsamic vinegar1 teaspoon Dijon mustard3 cups diced English (seedless) cucumber (about 1 whole English cucumber, chopped)1 cup sliced fresh strawberries (or frozen, thawed strawberries, halved)2 tablespoons chopped fresh mintSalt and freshly ground black pepperLettuce leaves for serving, such as Bibb, Romaine, or red leaf lettuce
preparation
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.
Number of Servings: 4
Recipe submitted by SparkPeople user GLINTOFPEWTER.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user GLINTOFPEWTER.
Nutritional Info Amount Per Serving
- Calories: 134.9
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 52.9 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 5.1 g
- Protein: 4.4 g
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