Breaking news: The best Creamy Almond Salad ever (two versions)!

By Tuesday, September 11, 2012

Salad haters, be gone.

Before somebody drops a house on you, too!

Sorry, I had to. Wizard of Oz quotes just never get old.

Moving on…

Confession: I really have to force myself to eat salad. I’m a carbaholic. Salad just doesn’t do it for me. Unless it’s smothered in my latest find – Creamy Almond Dressing.

This dressing is ridiculously easy and is a great use for that cheap, hard, chunky almond butter you have kicking around the house (but don’t want to throw out because it was $6.99, even though you bought the no-name stuff). I could eat this dressing with a spoon.

I’ve now made it for three dinner parties and it’s a smash hit every time!

Breaking news: The best Creamy Almond Salad ever (two versions)!

Ingredients

  • 3 tbsp almond butter
  • 2 tbsp red wine vinegar
  • 2 tbsp oil
  • 2 tbsp water
  • 1 tbsp honey
  • 1/4 tsp smoked paprika
  • Pinch of salt & pepper

Instructions

  1. Mix all ingredients in a mason jar and shake like crazy until no lumps remain. Bear in mind that this dressing hardens if refrigerated, but then melts again when it reaches room temperature.
https://thedomesticblonde.com/2012/09/11/breaking-news-the-best-creamy-almond-salad-ever-two-versions/

What type of salad should you serve with the dressing, you might ask?

Well, I have two options for you today – both tired and true!

Bacon, Gouda and Pumpkin Seed Salad
Adapted from Canadian Living

4 slices of bacon
1 head red leaf lettuce, salad ready
3 cups baby spinach
1/2 cup shredded Gouda, thickly grated
1/4 cup pumpkin seeds

Fry bacon, reserving a bit of the fat, and cut into ½-inch pieces. Using the reserved fat, fry the seeds until toasted and golden. Mix spinach and lettuce in a salad bowl. Top with gouda, seeds and bacon pieces.

Here’s another option – arguably even more delicious, if that’s possible – with a fruity twist. Make sure you let me know which one you like more!

Julia’s Bacon, Cranberry, Goat Cheese & Almond Salad

1 head red leaf lettuce, salad ready
4 slices of bacon
1/2 cup dried cranberries
1/2 cup crumbled goat cheese
1/4 cup slivered almonds

Fry bacon, reserving a bit of the fat, and cut into ½-inch pieces. Using the reserved fat, fry the almonds until toasted and golden. Put lettuce in a salad bowl. Top with goat cheese, cranberries, almonds and bacon pieces.

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