Caramelized Almond Grapefruit Salad Recipes

Steps:

• In a small nonstick skillet over medium heat, cook and stir pecans and 2 tablespoons sugar for 2-4 minutes or until sugar is melted. Spread on foil to cool., Coat grapefruit segments with remaining sugar. Coat the same skillet with cooking spray; cook grapefruit over medium heat for 2-3 minutes on each side or until browned., In a large bowl, combine the salad greens, cucumber, onions, avocado and bacon. Drizzle with salad dressing and toss to coat. , Divide salad among four serving plates. Top with grapefruit and pecans; sprinkle with pepper.

Steps:

• For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
• For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.
• For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions, and thyme.
• Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.

Steps:

• Toss almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
• Spread into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
• Break into small pieces. Store in tightly covered container at room temperature.

Steps:

• Toast the almonds in a small saucepan and place in a bowl.
• Mix the water and sugar in the same saucepan and bring to a near-boil.
• Adjust water, sugar, and temperature as needed.
• Place the pears in the mixture until cooked thoroughly and place in another bowl.
• Mix the vinegar, salt, Dijon mustard, oil, and pepper in another bowl with a fork or in a blender.
• Wash and spin the baby spinach.
• Toss the pears, dressing, almonds, and spinach and serve.

Steps:

• Preheat oven to 375 degrees. Line a 9-inch-square baking pan (or similar size pan) with parchment paper. Scatter almonds in pan; pour maple syrup or brown sugar on top, stirring to cover nuts. Cut butter into small dice and sprinkle on top.
• Bake for 10 minutes, then stir nuts to make sure they are covered with syrup. Continue to bake until nuts are browned and syrup has thickened to consistency of caramel, another 7 to 10 minutes.
• Remove from oven, separate nuts, and allow to cool. Once completely cooled, nuts may be stored in a covered container for several weeks.