Strawberry Peach Salad with Glazed Almonds
This simple and delicious recipe for my Strawberry Peach Salad with Glazed Almonds takes all of the thinking out of summer salad making.
Servings: 4 servings
Ingredients
- 3 Tbsp. sliced almonds
- 1 Tbsp. maple syrup (15 ml)
- Pinch of salt
- 5 – 6 big handfuls of baby romaine or lettuce of your choice
- 4 Tbsp. cannellini beans or other white beans of choice
- 1 ripe peach cut into ½-inch chunks
- 4 medium or large strawberries cut into ½-inch chunks
- 4 tsp. raisins
- my 5-Ingredient Balsamic Dressing (recipe below)
5-Ingredient Balsamic Dressing
- 1/3 c. balsamic vinegar (79 ml)
- 3 pitted dates OR 3 Tbsp. maple syrup (45 ml), plus more to taste
- juice of one medium orange, or 1/3 c. bottled orange juice
- 1 tsp. Dijon mustard
- 1/4 tsp. garlic powder optional
Instructions
- First, prepare the balsamic dressing by blending all the ingredients until the dressing is completely smooth. Set aside for now.
- Toast almonds by placing them in a dry frying pan over medium-heat. Meanwhile, lay a sheet of parchment papernearby.
- Once the almonds start to toast and turn a light brown color, add your maple syrup, stir until almonds are coated, and then turn them out onto the parchment paper to cool. Quickly spread them out as much as you can using a spoon (they’ll be quite sticky!) and then lightly sprinkle with salt.
- Next, place your lettuce in a medium sized mixing bowl and toss with your desired amount of balsamic dressing. Note: Store any leftover dressing in a mason jar or other airtight container in the fridge for up to two weeks.
- Since I like to give everyone their own individual little salads (it’s a great way to encourage your family to eat more greens!) the next step for me is to divide the dressed lettuce amongst four little bowls, but feel free to keep it all in one big bowl for serving, if you like.
- Next, add one tablespoon of beans to each bowl, or 1/4 c. of beans if serving in one bowl.
- Add the chopped peach and strawberries to your bowl or bowls, too.
- Next, add the raisins to the bowl or bowls. If you’re not planning on serving the salads right away, stop here and place the salads in the fridge until you’re ready for them.
- The last step: add the glazed almonds to the bowl or bowls, too. I like to keep all of the salad toppings on the surface rather than toss them in. It makes the salad look more enticing, and, everyone can easily see exactly what flavors they're in for. Enjoy!
Notes
- When you're done glazing the almonds, wash that pan right away with hot water for easy clean up.
- Feel free to add other fruit to this salad as well - other berries, especially blueberries, are delicious.
- You can find flat parchment sheets HERE