created by: Robin Miller
A refreshing, colorful salad that’s perfect any time of year. Since the vinaigrette is made with strawberry preserves, you get an extra blast of strawberry sweetness in every bite. English cucumbers dish up a juicy crunch while toasted almonds provide just enough nuttiness to balance the flavors in the dish.
1/3 cup slivered almonds
2 tablespoons seedless strawberry preserves or strawberry jam
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
3 cups diced English (seedless) cucumber (about 1 whole English cucumber, chopped)
1 cup sliced fresh strawberries (or frozen, thawed strawberries, halved)
2 tablespoons chopped fresh mint
Salt and freshly ground black pepper
Lettuce leaves for serving, such as Bibb, Romaine, or red leaf lettuce
Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside. In a medium bowl, whisk together the preserves, olive oil, balsamic vinegar, and Dijon mustard. Add the cucumber, strawberries, mint, and toasted almonds and toss to combine. Season to taste with salt and black pepper. Serve inside lettuce leaves or over chopped lettuce.