More Great Recipes: Lettuce/Vegetable | Nuts | Salad | Vegetable

Almond Crunch Salad


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Member since 2008

Serves | Prep Time | Cook Time

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


-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.


Pairs Well With


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!

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