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1/3 cup
2 tbsp.
1 tbsp.
2 tsp.
1 tsp.
3 cups
1 cup
2 tbsp.
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Slivered almonds
Seedless strawberry preserves or strawberry jam
Olive oil
Balsamic vinegar
Dijon mustard
Diced English (seedless) cucumber (about 1 whole English cucumber, chopped)
Sliced fresh strawberries (or frozen, thawed strawberries, halved)
Chopped fresh mint
Salt and freshly ground black pepper
Lettuce leaves for serving, such as Bibb, Romaine, or red leaf lettuce
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Method
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.
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