Springtime Gourmet: Baby Greens Salad with Strawberries and Glazed Almonds

| 3/26/2012 1:05:47 AM

Tags: salad, spinach, arugula, lettuce, spring, Sherry Leverich Tucker,

baby greens 

We wait for spring to get here, then
before we know it, we are surrounded by new life sprouting all
around.  Spinach and lettuce greens are just about the first to go in
the ground, and I count the days to be able to pick those fresh
little leaves for a perfect salad!

Once the little plants have their
fourth and fifth leaves, I think it is fine to start picking a few
here and there.  What a delicacy to eat a salad made with the baby
leaves of spinach, lettuce and arugula.  This becomes a salad that
could only be found in a handful of restaurants, and occasionally at
a farmers market.  Gently rinse the tender leaves in cold water and
lightly spin or drain in a large colander.  

Glazed Almonds: 

 almonds in pan to be glazed 

I like to make glazed almonds to
sprinkle on a salad, especially a spinach salad.  Take about ½ cup
of almonds and coarsely chop. Throw those and about ½ cup of
granulated sugar in an iron skillet over low heat.  Stir this
occasionally as the sugar starts to melt.  When the sugar completely
melts, it is important to stir constantly and not let the almonds
burn.  Once it is all an amber brown, pour out onto a non-stick
silicon mat (or parchment paper).  Spread out and cool.  Once cool,
it can be broken into smaller bits. These sprinkles make a nice sweet
and crunchy addition to the salad.

Rebekah Jacobi Whyte
5/31/2012 3:17:12 AM

I enjoy this same meal but make my own rhubarb dressing and add home made queso blanco cheee. yum yum. It helps that we have an almond tree. What zone is Missouri?

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