- ¼ cup balsamic vinegar
- 1 tsp. Bella Garlique
- 1 tsp. sugar
- 1 tsp. salt
- ¾ cup olive oil or Alchemy Italian Cooking & Dipping Oil
- ½ cup almonds, whole or slivered, toasted
- 1 tbsp. sugar
- 1 tsp. butter
- greens of your choice (a peppery arugula is great)
- several strawberries, sliced thin
- yellow onion, sliced thin
- red peppers, sliced thin
- freshly-ground black pepper
- Bella Balsamic Dressing
Combine first four ingredients (vinegar through salt) and stir to combine; be sure sugar and salt have dissolved. Add oil and shake or stir to blend. Shake or stir before each use.
I like to be able to shake my dressings vigorously before each use. Therefore, I generally make them in a jar with a tight fitting lid—like an old pickle jar.
Note: If using Alchemy Italian Cooking & Dipping Oil simply omit the Bella Garlique from the dressing.
In a skillet over medium heat, melt ½ tsp. butter. Add sugar and almonds and, stirring, wait for the sugar to carmelize (about 5 minutes). When caramelization has occured, spread the almonds out on a piece of foil and cool. Wash greens and dry completely either in salad spinner or with paper towels. In large bowl with lid, combine greens with remaining vegetables. Sprinkle the greens with black pepper and add dressing. Cover and shake. Taste salad and adjust dressing as needed. Sprinkle with cooled almonds.