|Trimmed watercress||4 Cup (64 tbs)|
|Sliced strawberries||1 Cup (16 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
|Shallot||1 , sliced thinly|
|Balsamic vinegar||4 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.
Makes 4 servings.
To toast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to toast slightly after removing from oven.
Recipe adapted from the California Almond Board.
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.