Do you love a good salad? I have a salad every day for my lunch. I always have a homemade dressing in my fridge that carries me through the week and once you make your own dressing - you won't go back to store bought! We have these great salad dressing jars in the shop that are perfect to make your dressing in and then store it in (you can find it online - just search for salad dressing bottle). Let's get back to the recipe. Champagne Vinaigrette is one of my favorites, ever since Earl's had a salad that used it. This may not be quite the same, but it is equally delish - a little bit sweet, a little bit tangy - perfect! This salad without the almonds is a good salad but the sugared almonds take it over the top and make it a standout in the daily salad rotation so I ask you - please try making the almonds;)
In a jar, add in and shake
1/2 c. olive oil (light tasting is what I use)
2/3 c. sliced or slivered almonds
On med-high heat, let the sugar melt and coat the almonds. This takes about 6-8 minutes and will happen all of a sudden - stir occasionally and watch very closely so that the almonds don't burn. (once cooled store them in a sealed container if you're not using them all)
Add to your bowl (this really depends on how big a salad you're making - so adjust your amounts to how much you need)
This makes for 2 salads mid sized salads.
Greens (I used a spring mix, but you could use whatever you like - spinach would be very good or a kale mix) enough for 2 salads
Strawberries - about 1 cup, sliced and quartered
Avocado - I used 1, chopped
feta cheese - about 1/4 c, but you could use more if you like
Toss it all together and drizzle with your vinaigrette.
Top with the crunchy, cooled almonds.
*this is also excellent with a grilled chicken breast for some added protein.
