Watercress, Strawberry, and Almond Salad with Balsamic Honey Vinaigrette

Created by the Almond Board of California

What you need:

4 cups (1 L) trimmed watercress
1 cup (250 mL) sliced strawberries
½ cup (125 mL) sliced almonds, roasted
4 shallots or 1 tbsp. (15 mL) sliced thinly
1 tbsp. (15 mL) balsamic vinegar
1 tbsp. (15 mL) honey
¼ tsp. (5 mL) salt
1/3 cup (75 mL) olive oil

How you prepare:                                                                                   

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.

Nutritional Analysis:

Per serving

* total alpha-tocopherol equivalents

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