Strawberry Almond Tossed Salad

Oh my gosh, the other day was National Almond Day.  For those of you that don’t know, I am 100% ADDICTED to almonds.

As soon as I saw this recipe I knew that I had to try it because not only did it incorporate almonds, it also included one of my absolute favorite fruits: strawberries.

Didn’t it turn out beautifully?

The vinegar in the dressing gave it a big kick and next time I think I would use substantially less vinegar or maybe even try Italian dressing.

Don’t worry if you didn’t know that it was National Almond Day, I ate enough for everyone 😉

Strawberry Almond Tossed Salad

– 4 c salad greens

– 1/2 c almonds, toasted

– 1 c fresh strawberries, sliced


– 1/3 c cider vinegar

– 2 T sugar

– 1 t salt

– 2 T vegetable oil

– 1 T Dijon mustard

– 2 t poppy seeds

– 1/4 t pepper

Wash and dry salad greens.  Mix thoroughly all ingredients for dressing and refrigerate until ready to serve.  Toss greens, almonds and sliced strawberries with dressing.  Serve immediately.

Christmas Eve Mice

I’m a big fan of putting little decorative things as place settings at dinner parties (see Thanksgiving Dinner Turkeys).

I didn’t have my own Christmas dinner, but mom did and she asked me to make some cute for the tables.  I have had this recipe for months just waiting to be able to make them.

They turned out even cuter than I imagined and they were so easy to make!

All of my family kept complimenting me on them.  They must have tasted pretty good, too, because most of them got eaten!

The only word of caution that I want to give is to be careful if you transport them.  Their little ears will snap right off pretty easily.  I broke two of their ears off!  Oops!

Christmas Eve Mice

Prep: 25 minutes + chilling

– 15 double-stuffed cream filled chocolate sandwich cookies

– 1 c (6 oz) semisweet chocolate chips

– 2 t shortening

– 15 red maraschino cherries with stems, well-drained

– 15 milk chocolate kisses

– 30 sliced almonds

– 1 small tube red decorative icing gel

Carefully twist cookies apart, set aside the halves with cream filling.  Save plain halves for another use.  Melt semisweet chocolate chips and shortening.  Stir until smooth.  Holding each cherry by the stem, dip cherry in melted chocolate, then press onto the bottom of chocolate kiss.  Place on the cream filling of cookie with cherry stem extending beyond chocolate cookie.

For ears, place slivered almonds between the cherry and the kiss.  Refrigerate until set.  With red gel, pipe eyes on each chocolate kiss.  Store in an airtight container at room temperature.

Yield: 15 servings.