Every spring when we’re scrambling to figure out how to use up the abundant strawberries we pick from our strawberry patch, I inevitably come across new and exciting recipes that make us think about strawberries in a different way. This was one of them. I’ve had strawberries in salad before, but this recipe really ticked all the boxes–sweet, crunchy, refreshing, tangy. Add a strip of grilled chicken and it’s a meal all in itself!
Ingredients:
For the Salad
1 cup sliced almonds
2 teaspoons butter
2 Tablespoons sugar
About 8 cups of lettuce, spinach, or salad mix
1 cup Craisins
2 cups sliced strawberries
1/2 cup crumbled feta cheese
For the Dressing
1/4 cup red wine vinegar
1/2 cup olive oil
2 Tablespoons brown sugar
2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
In a frying pan, melt the butter over medium heat. Add the sugar and almonds, simmering until almonds and sugar begin to brown. Set aside on a sheet of wax paper to cool. Combine the remaining salad ingredients together in a bowl. Sprinkle the caramelized almonds over the top. Refrigerate to chill. In a small bowl, whisk together all the ingredients to make the dressing. Drizzle the vinaigrette over the top of the salad and toss to combine. Serve immediately. Note: if not serving immediately, wait to add the feta and salad dressing until ready to eat. 
Enjoy!
