You may also like
Categories:
almonds canola oil honey ground cinnamon lemon juice lemon zest mustard salt mixed salad greens fresh strawberries orange
Viewed: 34 - Published at: 4 years agoIngredients
- 1/2 cup sliced almonds
- 1/3 cup canola oil
- 3 tablespoons honey, divided
- Dash ground cinnamon
- 3 tablespoons lemon juice
- 1/2 teaspoon grated lemon zest
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 package (10 ounces) mixed salad greens
- 1 pint fresh strawberries, sliced
- 1 medium grapefruit or orange, peeled and sectioned
Method
- In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined
- , separating almonds into a single layer as much as possible. Set aside to cool.
- In a food processor, combine the lemon juice, zest, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened.
- In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds.
