Roasted Garlic Parmesan Almonds Salad Topper Recipes

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ROASTED PARMESAN GARLIC ALMONDS



Roasted Parmesan Garlic Almonds image

Satisfy your snack attack with nutrient packed, crunchy, savoury Roasted Parmesan Garlic Almonds. These also make great gluten-free croutons for salads!

Provided by Rebecca Lindamood

Number Of Ingredients 7

1 3/4 cups freshly grated Parmesan cheese
2 teaspoons Italian seasonings
2 teaspoons granulated garlic (or 3 garlic cloves, minced)
1 1/2 teaspoons kosher salt
3/4 teaspoon smoked paprika
1/4 cup plus 2 tablespoons AllWhites® 100% liquid egg whites (or 3 egg whites)
4 cups whole, raw almonds

Steps:

  • Preheat oven to 250°F or 325°F (see Cook's Notes). Lightly spritz a half-sheet pan with non-stick cooking spray or lightly grease it and and set aside.In a small mixing bowl, toss together the grated Parmesan cheese, Italian seasonings, granulated garlic, smoked paprika, and salt and set aside.In another mixing bowl, whisk or beat the egg whites until they reach soft peaks. Measure the almonds into a larger mixing bowl. Scrape the egg whites on top of the almonds and gently mix to coat. Toss the Parmesan mixture over the almonds and gently toss to coat evenly. Distribute the coated almonds in an even, single layer over the prepared half-sheet pan. If baking at 250°F, bake for about an hour, stirring once every 15 minutes. If baking at 325°F, bake for about 30 minutes. After each stir, re-arrange the almonds again into an even, single layer. After an hour, or when the almonds are mostly dry to the touch, turn off the oven and prop the door open partway. Let the almonds cool in the opened oven for 20 minutes before transferring the half sheet pan to a rack to finish cooling completely to room temperature. Transfer the almonds to an airtight container and store at room temperature for up to a week.

ROASTED GARLIC PARMESAN ALMONDS (SALAD TOPPER)



Roasted Garlic Parmesan Almonds (Salad Topper) image

A different kind of "crouton" for your salad or to top your veggie dish. Store in the refrigerator. This is really good.

Provided by Marie

Categories     High Protein

Time 25m

Yield 2/3 cup

Number Of Ingredients 4

2/3 cup slivered almonds
2 teaspoons olive oil
1 tablespoon parmesan cheese
1/2 teaspoon garlic salt

Steps:

  • Preheat oven to 350°.
  • In a shallow baking pan, toss the slivered almond with the olive oil.
  • Spread almonds so that they are in a single layer.
  • In small bowl, combine Parmesan cheese with garlic salt and sprinkle over the almonds.
  • Bake for 10 to 15 minutes or until golden brown.
  • Stir once while baking.

PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON



Parsley Salad with Toasted Almonds and Lemon image

Provided by Amy Thielen

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup cold, cooked rice, such as basmati
5 cups roughly chopped Italian parsley, with tender stems
1 cup whole almonds, toasted and roughly chopped
1/2 cup finely diced sweet onion, such as Vidalia
Zest of 1 lemon
Dashes hot paprika, for garnish, optional

Steps:

  • Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
  • Reheat the rice until steaming. (I just microwave it for a few minutes.)
  • Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
  • Serve, garnished with a couple dashes of hot paprika if desired.

TOASTED ALMOND PASTA SALAD



Toasted Almond Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

1/3 cup sliced almonds
Kosher salt
1 3/4 cups ditalini pasta (about 10 ounces)
1/4 cup extra-virgin olive oil
1/4 cup grated parmesan cheese
2 tablespoons fresh lemon juice
1 small shallot, finely chopped
1 tablespoon fresh thyme (preferably lemon thyme), roughly chopped
Freshly ground pepper
Pinch of red pepper flakes

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
  • Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a serving bowl and toss with the olive oil, parmesan, lemon juice, shallot, thyme, 1 teaspoon salt and about half of the almonds. Season with salt and pepper. Top with the remaining almonds and the red pepper flakes.
  • Photograph by Anna Williams

RED & GREEN SALAD WITH TOASTED ALMONDS



Red & Green Salad with Toasted Almonds image

During a long Midwest winter, I crave greens and tomatoes from the garden. These leaf lettuces and grape tomatoes have a fantastic out-of-the-garden taste. Thank goodness we can get them year-round. -Jasmine Rose, Crystal Lake, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 17

1/4 cup red wine vinegar
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
2 teaspoons sesame oil
2 teaspoons honey
1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
1/8 teaspoon Louisiana-style hot sauce
1/2 cup grapeseed or canola oil
SALAD:
2 heads Boston or Bibb lettuce, torn
1 head red leaf lettuce
1 medium sweet red pepper, julienned
2 celery ribs, sliced
1 cup sliced English cucumber
1 cup frozen peas, thawed
1 cup grape tomatoes, halved
1 cup sliced almonds, toasted

Steps:

  • In a small bowl, whisk the first 7 ingredients. Gradually whisk in grapeseed oil until blended., In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds.

Nutrition Facts : Calories 168 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED GARLIC AND PARMESAN SPREAD



Roasted Garlic and Parmesan Spread image

This is an awesome and simple bread spread to use in place of butter or garlic butter. Use light mayonnaise if you want fewer calories. The prep time is almost nothing if you have roasted garlic in the fridge from a previous meal. Spread thinly on bread before toasting in the oven or serve in a bowl for guests to apply to their own bread.

Provided by Rob

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 8

Number Of Ingredients 6

4 cloves garlic, peeled
1 teaspoon olive oil
¼ cup mayonnaise
2 tablespoons grated Parmesan cheese
ground black pepper to taste
1 pinch salt to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with aluminum foil.
  • Place garlic cloves on prepared baking sheet and drizzle with olive oil. Fold aluminum foil tightly around garlic.
  • Roast garlic in the preheated oven until soft and fragrant, 30 to 45 minutes. Remove garlic from aluminum foil and transfer to a bowl.
  • Mash garlic, mayonnaise, Parmesan cheese, black pepper, and salt together with a fork until spread has a uniform, paste-like consistency.

Nutrition Facts : Calories 62.6 calories, Carbohydrate 0.8 g, Cholesterol 3.7 mg, Fat 6.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.1 g, Sodium 58.5 mg, Sugar 0.1 g

SUGARED TOASTED ALMOND SALAD TOPPING



Sugared Toasted Almond Salad Topping image

This simple topping turns an average salad into something above and beyond! I pair these with my sweet sour salad dressing and they make an amazing salad! I like to make up a big batch of these and keep them on-hand in an airtight container to use as a salad topper. I like to toast my almonds to a nice medium-brown, they take on a bolder flavor and really mix well in any salad.

Provided by Dave Hirschler

Categories     Side Dish     Sauces and Condiments Recipes

Time 45m

Yield 16

Number Of Ingredients 2

1 cup sliced almonds
½ cup white sugar

Steps:

  • Line a baking sheet with waxed paper.
  • Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

Nutrition Facts : Calories 59.7 calories, Carbohydrate 7.4 g, Fat 3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.2 g, Sugar 6.4 g

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