Strawberry Vinaigrette on Almond & Pea Salad


  • 1/2 cup Almonds
  • 3 cups Baby Spring mix
  • 1 cup Fresh Pea Pods
  • 1 cup Pea Tendrils
  • 8 oz. Fresh Strawberries, hulled, halved or quartered, if large
  • 2 oz. Shaved Parmesan
Strawberry Vinaigrette
  • 1/2 cup Strawberry Pourable Fruit
  • 2 tbsp Balsamic Vinegar
  • 1 Clove Garlic, minced
  • 2 tsp Whole Grain Mustard
  • 1 tbsp Honey
  • 1/4 cup Olive Oil
  • Kosher Salt and Fresh Ground Pepper to Taste


  1. Preheat oven to 350 degrees. Spread almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes
  2. Whisk Balsamic vinegar, mustard, garlic and honey in a medium bowl. Whisk in oil. Add Strawberry Pourable Fruit until well mixed. Season with salt and pepper.
  3. Blanch peas in boiling water until bright green and tender. Drain and transfer to a colander set in a bowl of ice. Drain.
  4. Add Spring mix, peas, pea tendrils, strawberries and almonds and toss to mix. Add vinaigrette and toss to coat. Top with Parmesan.
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