Thursday, March 12, 2009

Sugared-Almond Tossed Green Salad

Sugared-Almond Tossed Green Salad

Dressing:
¼ c. salad oil
2 Tbs. honey
3 Tbs. raspberry vinaigrette (Raspberry Blush S&W)
½ tsp. salt
½ tsp. ginger
Combine vinegar and honey in blender. Add salt and ginger. Add oil in a thin stream, blending well.

Salad:
½ head red leaf lettuce
½ head green leaf lettuce, not Romaine
¼ lb. mixed salad greens
½ c. seedless red grapes
2 kiwi, peeled and sliced
1 cucumber, peeled and sliced
Wash and drain lettuce and grapes. Tear lettuce into bite-size pieces. Add fruit and cucumbers. Toss and add dressing just before serving. Sprinkle each with slivered almonds (see below).

Almonds:
½ c. slivered almonds
¼ c. sugar
2 Tbs. butter
Melt butter in saucepan on medium low. Sauté almonds and add sugar. Continue stirring until almonds are toasted and sugar coating is light brown. Remove from heat and pour onto sheet of foil. Let cool and harden, then break into pieces.
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