Almond Crunch Salad
2 Bags Hearts of Romaine Lettuce (or whatever lettuce you like to use)
1 package shaved almonds
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
-Drizzle dressing over entire salad just before serving and toss to evenly coat.
Pairs Well With
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!