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SALAD: Strawberry Salad with Almonds

Side Dishes



  1. To roast the almonds, adjust the oven rack to the center position; preheat oven to 3250F.
  2. Spread the almonds on a sheet pan and spritz the almonds with Butter Flavor Olive Oil ensuring all amonds are "spritzed".
  3. Slowly roast almonds for 20-30 minutes until fragrant and light brown, watching carefully to prevent burning. Set aside and allow to cool.
  4. In a serving bowl, assemble the salad: layer the greens, then the strawberries, roasted almonds, and top with the goat cheese or feta cheese.
  5. For the vinaigrette, simply mix the Persian Lime Olive Oil and the Honey-Ginger White Balsamic in a sealed container or a mason jar and shake to blend or place the olive oil and balsamic in a bowl and whisk together.
  6. Drizzle over layered salad; toss until salad ingredients are evenly coated and serve.