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Jun 19, 2013 You are here: Home > Recipes > Almond Crunch Salad

ALMOND CRUNCH SALAD

Almond Crunch Salad

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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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.

RECIPE BACKSTORY

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!