cookmarked logo      
from Teresa's cookbook

Triple Berry Salad with Sugared Almonds

Side Dish



  • 3 Tablespoons granulated white sugar
  • 1/2 cup slivered almonds
  • 3 Tablespoons strawberry jam
  • 1 Tablespoon chopped Italian parsley
  • 2 Tablespoons white balsamic vinegar
  • 1/2 teaspoon sea salt
  • dash of freshly ground pepper
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • SALAD:
  • 1 pound mixed baby greens
  • 1 large avocado, peeled, pitted and chopped
  • 2 whole green onions, finely chopped
  • 1 1/2 cups blackberries
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups blueberries
  • 3/4 cup gorgonzola cheese crumbles
  • Preparation:
    1. 1. Prepare the almonds: In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them out onto a glass dish and separate almonds with a fork. Cool until hardened and break into pieces.
    2. 2. In a small bowl (or a shaker jar), combine all of the dressing ingredients except for the olive oil. Add the olive oil in a slow stream, whisking as you add the oil until the dressing thickens.
    3. 3. In a large bowl, place the greens, avocado, green onions, blackberries, strawberries and blueberries. Toss them with the dressing. Add almonds and gorgonzola crumbles. Toss lightly and serve.

      copy recipe

    modified: 2012.05.25 | created: 2012.04.06

    cookmarked logo