Candied Almond Salad

This salad has been a favorite of mine since I worked at a Marie Callenders in high school. I've switched up a few things over the years and have made it a regular on our family menu. I used to just use a spring mix for the lettuce, but the hubby says he feels like he's eating like a rabbit so I have thrown some romaine lettuce into the mix which gives it a little more crunch. This type of salad seems to be popular around the holidays but it is just as good in the spring time! All the flavors and textures in this salad are too good to be true.

Makes Approx 6-8 dinner side salads

1 head of Romaine Lettuce and 1 bag of Dole's spring mix (baby lettuce, baby greens, endive, radicchio)
1/2 c. candied sliced almonds*
1 or 2 chopped Granny Smith Apples
3/4 c. craisins
1/2 c. crumbled Gorgonzola cheese

Combined above ingredients and toss with dressing below.

Red Wine Vinaigrette Dressing
1/2 c. of red wine vinegar
1/2 c. honey
2 Tbs orange juice
1 ts. salt
1 tsp pepper
2 garlic cloves
1/2 c. canola oil

Combined all ingredients but canola oil in a blender and blend well. Gradually add the oil as you continue to blend the dressing. Keeps well in the refrigerator for about 2 weeks.

This salad is also great with a grilled chicken breast if you want to make it a meal like we often do.

*Candied Slivered Almonds
I melt 1 TBS butter, 1 TBS water, and 4 TBS of sugar. Stir often for approximately 6-7 minutes until the mixture turns a bubbly golden color. Mix in slivered almonds and then lay out on single layer of foil. They will harden and clump a bit but break them up as necessary once they have cooled.


The almonds are my favorite part of the salad! You can purchase the store bought candied almonds but it is extremely easy and cheaper to do it yourself! 

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