Strawberry and Kiwi Salad With Sugared Almonds |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A recipe I found on . Original recipe called for canned mandarin oranges and purple basil vinegar. Since it is almost impossible to find, I added fresh purple basil to the salad instead. For the kiwis, substitute mandarin oranges or fresh oranges if you wish. Ingredients:
5 -6 cups mixed salad greens |
2 stalks celery & leaves, ribs sliced thinly on the diagonal, leaves minced |
2 1/2 cups sliced strawberries |
2 kiwi fruits, peeled and sliced |
1/4 cup purple basil, cut into ribbons (can use regular standard basil if purple not available) |
1/2 cup olive oil |
2 -3 tablespoons raw sugar, to taste |
4 tablespoons white wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon red pepper flakes (i omitted this) |
1/2 cup sliced almonds |
2 -3 tablespoons sugar |
Directions:
1. Mix dressing ingredients in a non-reactive container. Chill.
2. In a small skillet, cook almonds and sugar over medium-low heat, stirring constantly until sugar is melted and almonds are coated.
3. Transfer almond mixture onto a sheet of waxed paper, let cool. Break almonds apart.
4. Just before serving, combine the salad ingredients. (Note: to cut the basil leaves into ribbons, first stack the leaves one on top of the other, roll up tightly, then with a sharp knife cut thinly.).
5. Drizzle salad with dressing and sprinkle with the candied almonds.
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