Strawberry Cucumber Salad With Almonds And Mint Recipes

STRAWBERRY-CUCUMBER SALAD WITH ALMONDS AND MINT IN STRAWBERRY VINAIGRETTE

Steps:

• 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.

STRAWBERRY, CUCUMBER & MINT SALAD

Steps:

• Blend dressing, 1/4 cup mint and 4-1/2 tsp. chiles in blender until smooth. Chop remaining mint with knife, set aside.
• Peel, seed and chop 1 cucumber; place in medium bowl. Add berries, onions, remaining chiles and 1/4 cup dressing mixture; mix lightly.
• Cut remaining cucumber into very thin slices. Toss with remaining dressing mixture and chopped mint; place on platter. Top with berry mixture. Squeeze lemon wedges over salad just before serving.

STRAWBERRY-CUCUMBER SALAD WITH ALMONDS AND MINT

Steps:

• 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.