ALMOND CRUNCH SALAD

 

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Ingredients

  • 2 Bags Hearts of Romaine Lettuce (or whatever lettuce you like to use)
  • 1 package shaved almonds
  • Molases
  • Brown Sugar
  • Feta Cheese
  • Diced Roma Tomatoes (4-5 is usually enough)
  • 1 packet Italian Seasoning
  • 1 bottle Balsalmic Vinegrette Salad Dressing

Directions

  • -Spread almonds in a glass baking dish and place in a 350 degree oven for 15 minutes to brown.
  • -Remove from oven and drizzle with molases.
  • -Coat top with brown sugar.
  • -Put back in 350 degree oven for 10-15 minutes.
  • -Remove and stir around coating almonds. (I usually add a little more Brown Sugar at this point, but you dont have to.)
  • -Place back in oven for another 10 minutes or so.
  • -Remove and tranfer almond mixture to wax or parchment paper to dry.
  • -You want them to dry in SMALL clusters like crutons.
  • -Place salad mix in bowl
  • -Empty packet of italian seasoning into bottle of balsalmic vinegrette.
  • -Add diced tomatoes to salad
  • -Add Feta Cheese to salad
  • -Add Almond Crutons
  • -Toss
  • -Drizzle dressing over entire salad just before serving and toss to evenly coat.

Notes

This salad was brought to a POT LUCK at work. One of my co-workers made it and I fell in love with it. It is a little intricate to make, however it is REALLY worth it. :o) Enjoy!

Categories: Lettuce/Vegetable  Nuts  Salad  Vegetable 
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