by our friend MasteringPaleo
Cooking StepsDressing Ingredients;
1/2 cup Balsamic Vinegar
1/2 cup Water
1 Tablespoon Fresh Fine Chopped Rosemary
1/2 cup Olive Oil
Combine balsamic vinegar, water, and rosemary in a saucepan over the stove and bring to boil. Let boil vigorously for about 12 minutes to reduce volume by half. Set in refrigerator and let cool.
Pour balsamic mixture in a glass jar with tightly fitting lid or shaker bottle. Add olive oil and shake to combine. Set aside until ready to dress salad.
Drizzle honey over almonds in a pan over high heat. Stir continuously until almonds are toasted and golden, about 5 minutes. Be careful- they burn easily! Let the almonds cool completely, then break into small bite-sized clusters to sprinkle over the salad.
Cut strawberries into eighths, set aside. Peel oranges and cut each slice in half. Chop green onions. Chop chicken into bite-sized pieces.
Wash and dry lettuce and spinach. On four plates, divide the greens and top with fruit, green onions, chicken, and candied almonds. Drizzle with balsamic vinaigrette dressing and enjoy!
- 1 cup Slivered Almonds
- 2 Tablespoons Honey (optional)
- 12 Fresh Strawberries
- 2 Small Oranges
- 2 Green Onions
- 4 Grilled Chicken Breasts
- 1 bag Trader Joe’s Baby Lettuce Mix (5 ounces)
- 1 bag Trader Joe’s Baby Spinach (6 ounces)