I am officially tired of the cold weather! I am feeling myself drawn to the less seasonal items in the store that I have sworn I wouldn't buy! Strawberries are one of those items. I love fresh local strawberries but the season is just so short. Sometimes my cravings take over and I just have to give in!
Many moons ago, I owned a little cafe in a small farm town in Ontario. This is one of the menu items that always got a lot of compliments, especially among the women. In the original recipe the almonds are candied with lots of sugar and butter. I have adapted it a little to make it a little healthier! Today I paired it with an oven baked chicken breast, however it would pair equally well with fish or steak.
This salad can be doubled for a potluck or family gathering. It always gets many compliments!
Strawberry Arugula Salad with Toasted Almonds
1/2 cup slivered almonds
4 cups packed baby arugula
1/4 red onion, thinly sliced
2 cups thinly sliced strawberries
2 tbsps white sugar (reduce it to 1 tbsp if you like it less sweet)
1 tbsp poppy seeds
1/4 tsp worchestershire sauce
1/4 tsp sweet paprika
1/8 cup canola oil
1/4 cup cider vinegar
- Heat oven to 350°F. Place the almonds on a baking sheet and bake for 5 minutes or until just starting to brown.
- Place arugula, onion and strawberries in a large bowl. Set aside.
- Whisk together all ingredients for the dressing and toss into the salad.
- Transfer the salad to the serving bowl and top with the almonds. Serve immediately.