Sunday salad with caramelized onions, toasted almonds, and diced strawberries

When I go to the store, and my usual salad greens aren’t available, I tend to panic and purchase an enormous quantity of something else. This week, what that looked like was about a pound of mixed greens. Thankfully, I was called upon to contribute to a Sunday brunch menu–a perfect opportunity to offload some of my bounty.

It only seemed appropriate to feature strawberries in the salad. From there, caramelized onions and toasted almonds followed. And naturally, considering my obsession with balsamic vinegar, I topped it with a rich balsamic dressing. Very simple, very satisfying.


~6 cups mixed greens

1 tsp olive oil

1/2 a red onion, sliced or diced

5-6 strawberries, diced

1/3 cup almonds, toasted and chopped

1 generous Tbsp balsamic vinegar (reduced, if you didn’t buy the fancy stuff)*


Caramelize the onions on the stovetop, in the oven, or on the grill. Either way, toss them with a bit of olive oil first.

Put the greens in a large bowl. Add the strawberries, almonds, and onions. Pour in the balsamic, toss, and enjoy.


*Measure out any quantity of balsamic vinegar, say a half cup. Simmer it in a small pot until you’ve reduced the amount to about a quarter cup. Pour into a jar and keep refrigerated to use on salads and roasted vegetables. This way, you can turn inexpensive balsamic vinegar into a luxurious dressing.



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