|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.
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Calories 257 Calories from Fat 205
% Daily Value*
Total Fat 23 g36%
Saturated Fat 2.9 g14.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 138.4 mg5.8%
Total Carbohydrates 11 g3.6%
Dietary Fiber 2.3 g9%
Sugars 6.1 g
Protein 4 g7%
Vitamin A 23.8% Vitamin C 26%
Calcium 7.4% Iron 3.9%
*Based on a 2000 Calorie diet