Strawberry-Almond Salad with Basil-Balsamic Vinaigrette

Oxmoor House
The vinaigrette used to dress this salad adds a tang and sweetness to the crunchy almonds and juicy strawberries.

Yield:

5 servings (serving size: 2 cups)

Recipe from

Recipe Time

Prep: 16 Minutes

Nutritional Information

Calories 151
Fat 8.0 g
Satfat 0.8 g
Protein 4.3 g
Carbohydrate 17.9 g
Cholesterol 0 mg
Iron 1.8 mg
Sodium 29 mg
Caloriesfromfat 45 %
Fiber 4.8 g
Calcium 96 mg

Ingredients

1/3 cup chopped shallots (about 2)
1/3 cup balsamic vinegar
1/4 cup water
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon pepper
2 tablespoons chopped fresh basil
8 cups baby gourmet greens
1/2 cup sliced almonds, toasted
1/2 cup sliced red onion
1 (16-ounce) package fresh strawberries, sliced

Preparation

Process first 6 ingredients in a blender until blended. Stir in basil.

Combine greens and remaining ingredients in a large bowl. Add dressing, and toss gently. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2004