April 8th, 2012
Recipe courtesy of newscanada.com. Recipe created by Robin Miller. For this and other great recipes, visit the Almond Board of California
Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown. Shake 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.
145 calories, 9 g fat, 4 g fibre, 16 g carbs, 3 g protein. Good source of magnesium. Excellent source of vitamin E.