Reprinted from The Recipe Girl Cookbook by Lori Lange. Copyright © 2013. Published by Houghton Mifflin Harcourt.
|3 tablespoons granulated white sugar||Dash of freshly ground black pepper|
|1/2 cup slivered almonds||1/4 cup extra-virgin olive oil|
|3 tablespoons strawberry jam||1 1/2 cups blueberries|
|2 tablespoons white balsamic vinegar||1 1/2 cups blackberries|
|1 tablespoon chopped flat-leaf parsley||1 1/2 cups sliced strawberries|
|1/2 teaspoon salt||1 large avocado, pitted, peeled and chopped|
|1 pound mixed salad greens||2 green onions, white and green parts, finely chopped|
|1/2 teaspoon Dijon mustard||3/4 cup Gorgonzola cheese crumbles|
To prepare the almonds, in a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them into a glass dish and separate the almonds with a fork. Cool until hardened and break into pieces.
To prepare the dressing, in a small bowl or shaker jar, whisk together all of the dressing ingredients (except olive oil). Add the olive oil in a slow stream, whisking constantly, until the dressing thickens. To assemble the salad, in a large bowl, combine the greens, berries, avocado and onions. Add the dressing and toss the salad. Add the sugared almonds and cheese. Toss again lightly and serve.
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