Ingredients

• 0.25 cups lemon juice
• 2 tablespoons honey
• 1 tablespoon minced shallot
• 1 teaspoon chopped fresh thyme
• 0.5 teaspoons salt
• 0.25 teaspoons 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
• 0.5 pints strawberries , quartered

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving