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Strawberry Mandarin Orange Salad Candied Almonds

Strawberry Mandarin Orange Salad with Candied Almonds

A bright and refreshing salad featuring sweet strawberries, vibrant mandarin oranges, and crunchy, homemade candied almonds, tossed in a light poppy seed dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Candied Almonds
  • 1 cup Sliced Almonds
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Water
  • Pinch Salt
For the Salad
  • 5 ounces Mixed Spring Greens Or baby spinach
  • 1 pint Fresh Strawberries Hulled and sliced
  • 15 ounces Mandarin Oranges Drained well
  • 1/4 cup Red Onion Thinly sliced
For the Poppy Seed Dressing
  • 1/4 cup Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Honey or Maple Syrup
  • 1 teaspoon Poppy Seeds
  • 1/4 teaspoon Dijon Mustard
  • To taste Salt and Pepper

Method
 

Instructions
  1. Prepare the Candied Almonds: In a small, non-stick skillet over medium heat, combine the almonds, sugar, water, and salt.
  2. Stir constantly until the water evaporates and the sugar begins to crystallize around the nuts, about 5-7 minutes. Immediately spread the candied almonds onto a piece of parchment paper to cool completely. They will crisp up as they cool.
  3. Prepare the Dressing: In a small jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, honey/maple syrup, poppy seeds, Dijon mustard, salt, and pepper. Shake vigorously until emulsified.
  4. Assemble the Salad Base: In a large bowl, gently combine the mixed spring greens, sliced strawberries, drained mandarin oranges, and thinly sliced red onion.
  5. Dress and Serve: Drizzle about half of the dressing over the salad mixture and toss gently to coat. Divide among serving plates.
  6. Garnish generously with the cooled candied almonds just before serving to maintain maximum crunch.

Notes

For an added layer of flavor, substitute half of the olive oil in the dressing with orange juice. This salad is best assembled right before serving to prevent the greens from wilting. Feel free to add crumbled feta or goat cheese.