Ingredients

Scale

For the vinaigrette:

1/4 cup fruity vinegar (apple, strawberry, pomegranate, or just plain white in a pinch)
About 6 medium strawberries
1 Tablespoon honey
1 1/2 Tablespoons almond butter
1/2 teaspoon real vanilla extract
1 teaspoon cinnamon sugar (or sugar that fell from the sugar & spice almond slices)

For the salad:

Mixed greens
Sliced fresh strawberries
Sugar & Spice Almond Slices (recipe here)
Blue cheese crumbles (or goat cheese, if you prefer)
Wild violet flowers (or other edible flowers like pansies … just for show)

Instructions

In a handi chopper or food processor, blend up the vinegar, strawberries, honey, almond butter, vanilla extract, and cinnamon sugar until the strawberries are pureed and everything is well mixed. Set aside the dressing to allow the flavors to meld.
Now, prep the salads: Fill your salad plates or bowls with mixed greens, then tuck in a bunch of fresh sliced strawberries and sprinkle with almond slices and blue cheese crumbles.
Drizzle with the pretty pink dressing and then tuck in a few wild violet flowers, if you have them.
Enjoy!

Notes

Please take care in using wild flowers from your lawn … if you use chemicals on your lawn, I’d advice against eating them.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.