Since I made a berry salad, I’ve been using this approach to satisfy my cravings for sweets. First I bought some strawberries, raspberres and cherries specifically for the salad but used the dressing and almonds I had left over from the previous salad.
It was pretty good, but the raspberries were somewhat sour. For the next salad, I turned the remaining raspberries into a dressing and put fresh strawberries, cherries and blueberries into the salad. To make the dressing I blended the raspberries with a small amount of wet mustard, a pinch of salt and pepper, a little bit of balsamic vinegar, a bit of lemon juice, some agave syrup and flax oil.
I also replaced the sugared almonds with salted caramel almonds. To make them I first browned the almonds in a little bit of butter then set them aside. In a saucepan, I melted two tablespoons of sugar and continued cooking until it was lightly brown. Then I added a small knob of butter and once it melted tossed in the almonds and some salt. I dumped them in a glass baking dish which I’d lightly buttered and broke them apart when they were cool. The result was delicious!