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    BABY GREENS with STRAWBERRIES
 
 
The dressing for this simple salad is really good—the Worcestershire sauce and paprika add a nice zip. You can use plain sliced almonds, but it tastes much better with the almonds toasted.

1. In a large bowl, gently toss together:

6 cups mixed baby greens

10-12 strawberries, sliced

½ cup sliced almonds, toasted

2. To make Poppy Seed Vinaigrette, blend in a small bowl with wire whisk:

½ cup olive oil

¼ cup red raspberry vinegar

4 Tbsp Wax Orchards Fruit Sweet

2 Tbsp sesame seeds

1 Tbsp poppy seeds

1 Tbsp instant minced onion

¼ tsp Worcestershire sauce

¼ tsp paprika

3. Toss salad with vinaigrette. Serves 6-8.

NOTE: The easiest way to have a supply of toasted almonds for salads and desserts is to toast a full bag of sliced almonds on a cookie sheet in a 350-degree oven for 3-5 minutes, and then refrigerate the unused portion.
 
Baby Greens w/ Strawberries

 
    

Try experimenting with a combination of baby greens and almost any type of fruit and nut, mixing a vinaigrette dressing with your favorite spices ... you can't go wrong!