Toast the almonds either in a skillet or toaster oven, stirring frequently to avoid burning. Next, whisk together the jam, olive oil, balsamic vinegar and Dijon mustard (honey Dijon also works). Add the cucumber, strawberries, mint and toasted almonds, and toss to combine. Season to taste with salt and black pepper. Serve on a bed of Romaine or red leaf lettuce.
Other variations include adding roasted pine nuts, walnuts or pecans. Try adding 1/4 cup cold, dry sparkling wine. Chicken or crab are also good additions.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 4|
|Calories from Fat: 69 (56%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 72.6mg||3 %|
|Potassium 252mg||7 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.4g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 123
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