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| Chef | |
| Submitted | August 28th 2010 |
| Cuisine | American |
| Category | Salad |
| Level | Beginner |
| Servings | 4 |
| Rating |
Ingredients
1/2 c. sliced almonds
1/2 c. sugar
1 t salt
1/2 c vegetable oil
1/4 c white wine viegar
1/2 c. sugar
1/4 t paprika
2 T poppy seeds
red onion, thinly sliced
strawberries, sliced (use egg slicer)
baby spinach
bleu cheese crumbles, optional
avocado, optional
Fresh and crisp strawberry, spinach, and caramelized almond salad
Directions
Caramelize 1/2 c sugar and almonds over medium high heat in a heavy skillet, stirring occasionally. Removed to waxed paper and let cool.
Whisk together salt, oil, vinegar, 1/2 c sugar, paprika, and poppy seeds. If stored in refrigerator, bring to room temperature before serving.
Put remaining ingredients in salad bowl and toss with dressing. Sprinkle with almonds