ALMOND VINAIGRETTE DRESSING
Toasted sliced almonds add a crunchy twist to the most basic salad dressings. This Almond Vinaigrette Dressing can add snap and nutty deliciousness to the simplest green salad or plate of steamed vegetables, along with protein and healthy fats, too. White wine vinegar is the classic vinegar to use, but you can substitute apple cider vinegar if you prefer.
Provided by Cook for Your Life Staff
Categories Sauces and Dressings
Number Of Ingredients 1
Steps:
- Pour the vinegar into a large bowl with the salt and pepper. Beat with a small whisk until the salt has dissolved.
- Gradually beat in the olive oil until the dressing is well blended. Taste for sharpness. If the dressing is too sharp, beat in the water a little at a time until it suits your taste. Set aside.
- Dry roast the sliced almonds in a heavy frying pan until they have just started to take on a golden color and you can smell their delicious aroma. Take care not to over-toast them.
- While the almonds are still warm, tip half of them into the dressing. This will give the mixture a toasty taste. Reserve the rest to sprinkle on the salad greens. That's it! Try with Simple Steamed Asparagus or Steamed Green Beans.
Nutrition Facts : Calories 464
HARE KRISHNA ALMOND SALAD DRESSING
This is an approximate duplicate of the salad dressing which is served at Gainesville community Hare Krishna House as well as the famous Krishna Lunch at The University of Florida. It is vegan, but in appearance similar to that of ranch dressing. This should only be made fresh.
Provided by Dallas88
Categories Salad Dressings
Time 10m
Yield 12 ounces, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients with half of the water in a blender.
- When almonds are pureed, add remaining water a little bit at a time until desired thickness. Dressing should appear thin as it will thicken upon sitting for more than a half hour.
GARDEN SALAD WITH SMOKED ALMOND DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place lettuce on large platter and scatter veggies across the top. Put the garlic, almonds, sun dried tomatoes, cilantro, mint and vinegar in food processor and turn it on - if you have trouble getting the dressing going, add a splash (2 tablespoons) of water then stream in extra-virgin olive oil. Process the dressing then season it with black pepper, to taste, and pour evenly over the salad and serve.
AMAZING ALMOND SALAD DRESSING
I used to go to this delicious vegetarian buffet in college. They made the most amazing almond salad dressing that I (and everyone else!) would drench salads with, not to mention any other food. After hunting far and wide for the recipe, I finally found it. Unfortunately, the restaurant closed down but I'll always have the plant-based dressing!
Provided by jlg83
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Use a blender to blend almonds, water, oil, yeast, aminos, and salt together until smooth.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.3 g, Fat 11.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 114.9 mg, Sugar 0.4 g
ORANGE AND ALMOND SALAD
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
- In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.
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.
ALMOND-ORANGE TOSSED SALAD
Another highlight of my Easter menu is this pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. I've often taken the salad to potlucks because everyone enjoys it so much. -Lavonn Bormuth Westerville, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.
Nutrition Facts :
ALMOND SALAD DRESSING
My mom used this salad dressing on a romaine lettuce salad. She included mandarin oranges and almonds in the salad and topped it with this dressing. I love the combination and use it on all fruity salads now.
Provided by Chef Doozer
Categories Salad Dressings
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- shake well.
MANDARIN ALMOND SALAD
A wonderful medley of flavors and textures!
Provided by BDEGER
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, oranges and green onions.
- Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
- Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
- Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 20.2 g, Fat 16.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 11.6 mg, Sugar 16.6 g
ALMOND MANDARIN SALAD
After my daughters-in-law and I enjoyed a similar salad at a restaurant, I decided to come up with my own version. It has quickly become a family favorite.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, heat the almonds and sugar over low heat. Cook and stir until almonds are coated with sugar glaze; remove and cool. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. In a bowl, combine lettuce, oranges, celery and onions. Add dressing and almonds; toss to coat.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
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