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Ingredients

¼ cup lemon juice 2 tablespoons honey 1 tablespoon minced shallot 1 teaspoon chopped fresh thyme ½ teaspoon salt ¼ teaspoon red pepper flakes 2 tablespoons olive oil 2 tablespoons vegetable oil 1 cup slivered almonds 2 tablespoons white sugar 1 pinch salt 1 (16 ounce) package mixed salad greens ½ pint strawberries, quartered

Nutrition Info

371.3 calories carbohydrate: 28.9 g cholesterol: : - fat: 27.7 g fiber: 6.7 g protein: 8 g saturatedFat: 3.1 g servingSize: - sodium: 320.9 mg sugar: 19.6 g transFat: : - unsaturatedFat: : -

Combine the lemon juice, honey, shallot, thyme, salt, and red pepper flakes together in a bowl, vigorously whisk the olive oil and vegetable oil into the lemon juice mixture. Set aside.
Place a small skillet over medium-high heat, toss the almonds, sugar, and salt together in the hot skillet until the sugar caramelizes on the almonds, 2 to 3 minutes. Remove from heat immediately.
Place the salad mix in a large bowl. Drizzle the dressing over the salad mix and toss to coat. Top with the almonds and strawberries to serve.

4 servings

This quick and easy salad presents well for dinner guests, but is simple enough to make on a weeknight too.