Friday, December 19, 2014

Christmas Salad with Candied Almonds and Poppyseed Dressing

I recently made one of my favorite salads for a Ward Christmas dinner, and it was a hit, so here are the instructions of how to make a delicious holiday (or everyday) salad.


Chopped Romaine
(any of your favorite greens will work)

Dried Cranberries (such as Craisins)
Crumbled Feta cheese
Candied Almonds (see recipe below)

Candied Almonds

Sliced or slivered almonds (approx. 1/2 cup)
White sugar (approx. 2 Tablespoons)

Place sugar in a nonstick frying pan over medium heat. Add the almonds and stir to coat. Be patient... the sugar will eventually caramelize and coat the almonds as you stir. Remove promptly onto wax, parchment, or a silicone baking sheet spreading to separate. You may find a sugar to almond ratio more fitting for you. I don't even measure anymore, I just eyeball it.

Poppyseed Dressing

1/2 cup red onion
1 cup white sugar
1 teas. dijon mustard
1 teas. salt
2/3 cup vinegar

blend in blender or small food processor, then add

2 cup vegetable oil (I usually make a lighter version by doing about 1-1.5 cups of oil and the rest water) while blending to create emulisification.

Then add:

2 TBSP poppy seeds

Pour into a blender bottle or salad dressing shaker and serve as needed. You will have to shake or stir the dressing before serving as oil separates as it sits. Store in the refrigerator.

Enjoy mixing up with your favorite ingredients, such as avocado and pear with candied pecans, or try strawberries, feta, and almonds... my favorite summertime salad.

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