Candied Almond Salad

This salad is sooo good. It is sweet and tangy, crunchy and refreshing. I personally like the vinaigrette with only 1/3 olive oil, but thats me. This is a great salad that seems like a lot of work but is really quick and easy to prepare. You can use any type of lettuce or greens and nuts, whatever you have.



Candied Almond Salad

Candied Almonds:
1 (6-oz.) package almond slivers
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper

Maple-Cider Vinaigrette:
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil

Salad:
1 (10-oz.) package fresh leafy greens or baby spinach, thoroughly washed
1 apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz.) package crumbled goat cheese

Preheat oven to 350°. Toss almonds in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 8 – 10 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate almonds with a fork.

To prepare vinaigrette, whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Prepare Salad. Combine greens or spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with almonds. Serve salad with any remaining vinaigrette.