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In a skillet over medium-high heat, cook the almonds,
frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together
honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown
sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds,
lettuce, strawberries, and feta cheese. Cover with the dressing
mixture, and toss to serve.