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April 01, 2019

Hi All!

The bulbs are already beginning to peek out about an inch. I so look forward to the tulips and to start showing their colors over the next month and Hubby has already gotten the grill all sparkly clean after the long winter rest. Spring also means more fresh fruits and vegetables are available in the market, especially strawberries and asparagus, two foods particularly associated with spring depending on where you live. Here is an awesome recipe for a strawberry salad
and the sugared nuts really make it something special.

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1 bunch of romaine lettuce leaves, coarsely cut
1 pint fresh strawberries, washed and halved
1/2 medium red onion
sugared almonds, below

** Sugared Almonds **
1/2 cup slivered almonds
2 tablespoons butter
1/3 cup granulated sugar

** Dressing **
3/4 cup light mayonnaise
1/4 cup milk
2 tbsp poppy seeds
2 tbsp raspberry vinegar
1/3 cup granulated sugar

Sugared Almonds: In a saucepan over medium heat, melt 2 tablespoons butter; stir in almonds and 1/3 cup sugar. Saute until golden brown. In salad bowl combine lettuce, strawberries, onion, and the sugared almonds. Mix dressing ingredients together in a small mixing bowl and then toss with salad and chill briefly before serving.

Category: Salads, Fruit, Spring

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~


If you just can't get them fresh from the field....

Most commercial varieties are bred for hardiness, both in the field and shipping, and are picked for shipment before they are fully ripe. This can result in a firm-textured and less flavorful berry. Select bright red berries with their caps intact. Smaller berries are usually more sweet and flavorful. Avoid soft, moldy and/ or shriveled berries. They should be eaten as soon as
possible, and do not wash until you are ready to consume them. If you must store strawberries, place them on a paper towel in a tightly-covered container in the refrigerator for 2-3 days.

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