CRUNCHY ALMOND ACCENTS HARVEST SALAD
Crunchy sweet roasted almonds and pomegranate arils add a sweet crunch to this festive salad. For the holidays, add a pinch of ground nutmeg or cinnamon to the vinaigrette.
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
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.
BUTTERY ALMOND CRUNCH
Meet the Cook: This delectable candy is crisp but not as hard as peanut brittle. Some people say it reminds them of the toffee center of a well-known candy bar. Besides cooking, I enjoy gardening, sewing, needlework and family get-togethers. Husband Bob and I have six children, nine grandkids and three great-grandkids. -Mildred Clothier, Oregon, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 ounces.
Number Of Ingredients 4
Steps:
- Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.
Nutrition Facts : Calories 379 calories, Fat 30g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
BUTTER ALMOND CRUNCH
I always draw rave reviews for this buttery, melt-in-your-mouth candy. From the coconut bottom layer to the chocolate drizzled on top, it's a winner all year-round.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1-1/4 pounds.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 38mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
BLACKBERRY ALMOND CRUNCH SALAD
A quick and delicious salad with blackberries, crunchy sweet almonds, and low-fat feta cheese.
Provided by kapalua
Categories Salad Green Salad Recipes
Time 22m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 23 g, Cholesterol 11.1 mg, Fat 22.8 g, Fiber 7.4 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 425.2 mg, Sugar 8.2 g
SWEET AND CRUNCHY GARDEN SALAD
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
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THAI CRUNCH SALAD WITH PEANUT DRESSING - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ThaiTotal Time 30 minsCategory SaladsCalories 282 per serving
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
BOK CHOY SALAD WITH SESAME ALMOND CRUNCH | ALEXANDRA'S KITCHEN
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- If you haven’t prepared the bok choy, slice it crosswise into ½-inch pieces. Place it in a large bowl, and cover with cold water. Set aside while you prepare the rest of the salad.
- Place the almonds and sesame seeds in a large, dry skillet set over medium heat, and cook, stirring occasionally (watching like a hawk) until golden brown. Transfer to a small plate or sheet pan to cool.
- Sprinkle the 1/4 cup sugar in an even layer over the same pan and set over medium heat. Line a plate with parchment paper. The moment the sugar is completely liquefied and beginning to turn brown, add the almonds, sesame seeds, and sea salt. Stir with a heat-proof spatula or wooden spoon until the nut-seed mixture is evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer the nut-seed mixture to the plate to cool.
- In a small saucepan, bring the dressing ingredients to a boil, using 1 tablespoon of the sugar. Whisk until sugar is dissolved. Once the mixture comes to a simmer, turn off the heat. Add the sliced green onions, give the pan a swirl, and set aside. Dressing can be used while warm or cool.
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