Mesclun Salad with Fresh Strawberries and Honey-Glazed Almonds

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Mesclun is an assortment of young salad leaves that may include lettuces, arugula, dandelions, sorrel, frisée, or other spring greens. Sounds innocent enough, but toss the mix with sliced strawberries and glazed almonds, and you're in for a little excitement.

Note: The recipe makes 1 1/4 cups of the glazed nuts, which is more than you'll need for the salad. But the extra amount is intentional, because you will find yourself (and anyone in the vicinity) unable to resist nibbling on them!


  • 1 Organic Valley Large Egg, whites only
  • 1 12 tablespoons honey
  • 12 teaspoon salt
  • 1 14 cups almonds, sliced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • salt & pepper to taste
  • 6-8 tablespoons extra virgin olive oil
  • 2 pints fresh strawberries
  • 1 bunch slender green onions
  • 12 cups mesclun, cleaned and dried (or mixed salad greens)


To glaze nuts: Heat oven to 325 degrees. Line a baking sheet with parchment paper. Whisk egg white with a fork in a bowl until it's frothy. Stir in honey and salt. Add almonds and toss gently with a fork until they are well coated. Place nuts in single layer on prepared pan. Bake 6 minutes; toss the nuts then spread them out into single layer again. Continue to bake until they're lightly colored and fragrant, 5-10 minutes longer. Remove from oven and immediately toss nuts again (this prevents them from sticking to the sheet). Cool completely.

To make dressing, combine mustard, vinegar, honey, salt and pepper in small bowl. Whisk in olive oil. Taste and adjust amounts as desired.

To assemble salad: Slice the strawberries. Slice the green onions thinly on the diagonal into one-inch pieces. Place greens, strawberries and green onions in large bowl. Toss with enough dressing to coat the ingredients lightly. Toss with 1 cup of the glazed nuts, season lightly with more salt and pepper, and serve immediately.

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