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