Strawberry Salad with Candied Almonds
A favorite summer salad.
Servings: 2 main dish servings
Ingredients
- Candied Almond Topping
- 1/4 cup sliced almonds
- 1 Tablespoon plus 1 teaspoon sugar
- Salad
- 1 large bunch Romaine lettuce torn into bite size pieces (I also like to use butter lettuce)
- 2 1/2 cups Florida strawberries hulled and sliced
- 1/2 cucumber peeled and sliced
- 1 11 ounce can mandarin oranges, drained
- 2 boneless skinless chicken breasts, cooked and sliced
- Sweet and Sour Dressing
- 1/4 cup vegetable oil
- 2 Tablespoons sugar
- 2 Tablespoons white vinegar
- 1/2 teaspoon salt
- Dash of black pepper
Instructions
- For the almonds: In a small skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Sprinkle almonds onto a sheet of waxed paper; let cool. Break almonds apart and set aside.
- In a large salad bowl, toss the salad ingredients together until combined.
- For the dressing: In a small container with a tight lid, combine the ingredients and shake to combine.
- Pour the dressing over the salad and toss to combine. Divide among 2 plates and sprinkle candied almonds over salads.
