APPLE ALMOND CRUNCH SALAD
This easy-to-assemble salad combines the great crunch of apples and almonds with the sweetness of golden raisins and the unique texture of feta cheese. The tanginess of the raspberry dressing works really well with the crispy ingredients.
Provided by SKETTYMAKER
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
Nutrition Facts : Calories 241 calories, Carbohydrate 19.8 g, Cholesterol 18.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 610.2 mg, Sugar 8.3 g
CRUNCHY SALAD WITH COCOA VINAIGRETTE
Steps:
- Mix together the arugula, almonds, celery and cucumber. Set aside while you make the dressing.
- Whisk together the mustard, cocoa powder, balsamic and olive oil. Drizzle the salad with enough dressing to coat. Toss well together. Serve in individual bowls and garnish with shaved Parmesan.
CRUNCHY CHINESE SALAD
Steps:
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
HOLIDAY SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 serving
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.
- Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.
- Pour the dressing over the salad just before serving and toss to coat.
HARVEST SALAD
Make and share this Harvest Salad recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 10m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocado and red onion; set aside.
- In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt.
- Taste, and adjust amounts to suit your liking.
- Pour over the salad and toss to coat.
Nutrition Facts : Calories 212.3, Fat 17.6, SaturatedFat 3.4, Cholesterol 7.2, Sodium 179.3, Carbohydrate 11.4, Fiber 3.9, Sugar 4.8, Protein 4.5
HARVEST SALAD
Make and share this Harvest Salad recipe from Food.com.
Provided by breezermom
Categories Greens
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Peel and seed the butternut squash; cut into 3/4 inch cubes.
- Toss together the squash, olive oil, honey, salt, and pepper in a large bowl. place in a single layer in a lightly greased aluminum foil lined jelly-roll pan.
- Bake 20 to 25 minutes or until the squash is tender and begins to brown, stirring once after 10 minutes. Remove from the oven, and let it cool in the pan for 10 minutes.
- Pulse the poppy-seed dressing and cranberries in a blender 3 to 4 times or until the cranberries are coarsely chopped.
- Toss together the squash, salad greens, feta cheese, pecans, and bacon on a large serving platter. Serve with the dressing mixture.
Nutrition Facts : Calories 383.1, Fat 25.1, SaturatedFat 6.7, Cholesterol 44.9, Sodium 963.7, Carbohydrate 36.7, Fiber 5.2, Sugar 14.8, Protein 8.4
CRUNCHY LETTUCE SALAD
There are several variations to this Asian-style salad. But this is the one most folks prefer. Toasted almonds, chow mein noodles and sesame seeds contribute to this salad's "crunch".-Sue McLaughlin, Onawa, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Combine almonds, chow mein noodles and sesame seeds in a baking pan. Bake, uncovered, at 350° for 8-10 minutes or until lightly toasted; set aside. , In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. In a large bowl, toss lettuce, onions and bacon. Just before serving, add almond mixture and dressing; toss.
Nutrition Facts : Calories 211 calories, Fat 18g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 223mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.
LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING
This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won't immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
- Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
- Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.
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AUTUMN HARVEST CRUNCH SALAD - MY KITCHEN LITTLE
From mykitchenlittle.com
Estimated Reading Time 7 mins
- Place the kale and grapes on a large sheet pan, each on their own side, and drizzle with a few teaspoons of olive oil. Season with a little salt and pepper. Roast for 8 to 10 minutes, or until the kale is very shriveled, browned, and crunchy.
- Meanwhile, make the brittle (if using). Add the 1 cup sugar, 2.5 tsp salt, and ¾ cup water to a heavy saucepan set over med-high heat. Cook/simmer gently until the sugar totally melts. Keep cooking until the mixture begins to turn a golden amber color, about 6 to 7 minutes (give or take); and the mixture reaches 300 degrees on a candy thermometer, if you have one.
- Once it’s golden, turn off the heat, add the butter, baking soda, and all of the seeds. Stir to evenly mix and pour out onto a sheet of parchment paper or a silicone baking mat. You could also pour it onto a well-greased baking sheet. Allow it to cool and harden. Using a knife, cut and crack the brittle into little bits and pieces to scatter over the salad.
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4.5/5 (8)Estimated Reading Time 4 minsServings 6-8Total Time 30 mins
- Preheat oven to 350 degrees F. Line a baking sheet with foil and spread out sliced almonds in a single layer. Bake 8 minutes, or until golden brown and fragrant. Set aside to cool.
- Add olive oil to a saucepan and heat over MED or MED-HIGH heat. Pour in dry couscous and toast by stirring occasionally until couscous is lightly golden and smells nutty (about 4-5 minutes).
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