Berry Salad, Strawberry Vinaigrette and Almond
Berry Salad, Strawberry Vinaigrette and Almond
Calories
633.84kcal (2 serving)
Total Fat
47.03g (2 serving)
Saturated Fat
16.99g (2 serving)
Trans Fat
0.0g (2 serving)
Cholesterol
61.06mg (2 serving)
Sodium
589.83mg (2 serving)
Total Carbs
51.85g (2 serving)
Dietary Fiber
11.44g (2 serving)
Sugars
24.65g (2 serving)
Protein
8.59g (2 serving)
- 1 pint (2 cups) strawberries, stems removed
- 1 1/2 tbsp plus 1/4 cup sugar divided
- 1/4 cup all-purpose flour
- 1/4 cup ground almonds
- 1/2 tsp salt
- 4 tbsp unsalted butter softened
- 2 tbsp olive oil
- 2 tsp Maille® Mustard Variety Pack
- 4 cups strawberries, raspberries or blackberries
- Arugula leaves (optional)l
Directions
Print1. Combine strawberries with 1½ tablespoons sugar in medium bowl; cover tightly with plastic wrap. Arrange bowl over saucepan with simmering water and let cook 1 hour. Remove bowl carefully from heat and strain liquid into a bowl. (Let drip for a few hours, or press juices through with back of a spoon.) Set aside.
2. Combine flour, almonds, remaining ¼ cup sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Press into a dough and cover with plastic wrap; chill about 4 hours or until firm.
3. Cut dough into ½ -inch cubes and arrange on prepared baking sheet. Bake 14 minutes or until cooked and slightly golden. Cool on wire rack.
4. Combine ⅓ cup strained strawberry liquid, olive oil and Maille Sherry Vinegar in small bowl with wire whisk; set aside.
5. Combine berries with just enough Vinegar dressing to coat.
6. Preheat oven to 325∘. Line baking sheet with parchment paper.
