Need something to take to a Fourth of July potluck? Short on time but want to stay big on taste? Try FT Capitol Hill's strawberry-cucumber salad with almonds and mint!
Here's what you need:
1/3 Cup slivered
2 tablespoons seedless strawberry jam
1 tablespoon olive oil
2 teaspoons balsamic vinigar
1 teaspoon dijon mustard
3 cups cucumber
1 cup slice fresh strawberries
2 tablespoons fresh chopped mint
ground black pepper to taste
Directions: Place almonds in small skillet over medium heat for 3-5 minutes or until golden brown. Shake pan frequently to prevent burning. When done set these aside.
In medium bowl, whisk jam, olive oil, balsamic vinigar and dijon. Add cucumber strawberries mint and almonds and toss. Season to taste with salt and black pepper and serve over leaves of lettuce for a cool, refreshing side on a beautiful day of independence!
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