"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Almond Salad Recipe

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This recipe for Strawberry Almond Salad, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valerie Leboeuf, wife of Benjamin LeBoeuf, Sr. - E Department
Added: Saturday, February 17, 2007


2/3 c. red wine vinegar
1 c. oil
1 c. sugar
2 tsp. salt
1/4 tsp. pepper
2 tsp. dry mustard

Carmelized Almonds:
1 c. sliced almonds
4-6 T. sugar

2 bags spinach
1 pt. strawberries, sliced

In a bowl, mix vinegar, oil, sugar, salt, pepper, and dry mustard. Place in refrigerator until ready to serve. In a Teflon skillet, add almonds and sugar. Mix on high heat with a few drops of water until sugar starts to melt. Lower heat, and stir almonds constantly until almonds are coated and are golden brown in color. Remove from heat and refrigerate for a couple of hours. Mix together spinach and strawberries in a serving bowl. Add dressing and toss. Top with caramelized almonds.




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