Spring Strawberry Mint Salad
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8
|
45 minutes
|
$1.23
|
Ingredients
- ½ cup blanched hazelnuts
- 2 rhubarb stalks, thinly sliced on the diagonal
- 2 tablespoons sugar
- 1 tablespoon Cointreau or fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 pounds strawberries, hulled, quartered
- ¼ cup torn fresh mint leaves
Directions
- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
- Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
Recipe provided by www.bonapetit.com
