It’s spring, the berries are ripe and light dishes seem to be just the thing.
This salad is light and refreshing but it’s got a rich nutty flavor from almond oil and a little tang from citrus vinegar. Add a little feta or blue cheese if you’d like a little more substance. Throw in grilled chicken and you’ve got a meal.
- Arugula (or Mixed Greens of your choice)
- Strawberries
- Fresh Chives
- Sliced Almonds
- Almond Oil, 1/3 cup
- Citrus Champagne Vinegar, 1/4 cup
- Lemon Juice from half a lemon
- Sugar (not shown), 1 to 2 tablespoons
- Black Pepper
- Cream, 2 or 3 tablespoons
Toss the greens into a large bowl.
Rinse the berries and slice them over the greens.
Snip a handful of chives over the top.
Sprinkle in a bunch of almonds.
Combine about 1/3 cup of almond oil with…
…about 1/4 cup vinegar.
Add the lemon juice, sugar and a dash or two of black pepper. Whisk it all together and taste it. Adjust the amounts of oil, vinegar and sugar to suit your taste.
Just before serving, whisk in a couple tablespoons of cream.
Toss it all together and serve. Enjoy!
{ 2 comments… read them below or add one }
Yumm!! I can’t wait to try this – you’re so talented, Karen!
That dressing looks amazing! And the addition of fresh chives? Yum!