Almond Crunch Salad Food

CRUNCHY ALMOND ACCENTS HARVEST SALAD

Steps:

• 1) In a large bowl whisk together the vinaigrette ingredients.
• 2) Core the endive and slice lengthwise into thin strips. Add the endive, greens and apples to the bowl; toss to coat well.
• 3) Serve salad on a large platter or divide to individual plates. Top with crumbed goat cheese and Almond Accents.

BUTTER ALMOND CRUNCH

Steps:

• Line a 13x9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter. Spread coconut evenly into prepared pan; set aside. , In a heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from heat. Stir in almonds. Pour over coconut. Cool., In a microwave, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in airtight containers.

SWEET AND CRUNCHY GARDEN SALAD

Steps:

• Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
• Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
• Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
• Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

BLACKBERRY ALMOND CRUNCH SALAD

Steps:

• Spray a baking sheet with cooking spray.
• Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
• Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
• Toss lettuce, blackberries, and feta cheese together in a large bowl.
• Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
• Break up cooled almonds and add to the salad. Mix dressing into the salad.

ALMOND CRUNCH SALAD

Steps:

• IN A SMALL SUACEPAN OVER LOW HEAT, COOK AND STIR ALMONDS AND SUGAR UNTIL ALMONDS ARE COATED AND LIGHTLY BROWNED, ABOUT 3 MINUTES. SPREAD THE ALMONDS ON FOIL TO COOL; GENTLY BREAK APART. IN LARGE SALAD BOWL, COMBINE ROMAINE, ORANGES, CELERY AND ONIONS. TOP WITH ALMONDS. IN A SMALL JAR WITH LID, COMBINE THE DRESSING INGREDIENTS; SHAKE TO COMBINE WELL. POUR OVER SALAD AND SERVE.

CRUNCHY ALMOND ACCENTS HARVEST SALAD

Steps:

• In a large bowl whisk together the vinaigrette ingredients.
• Core the endive and slice lengthwise into thin strips. Add the endive, greens and apples to the bowl; toss to coat well.
• Serve salad on a large platter or divide to individual plates. Top with crumbed goat cheese and Almond Accents.