salad recipes on The Sweets Life. The beauty of salads is that you can toss most varieties of nuts, cheeses, fruits, or vegetables together with a vinaigrette to match and you find yourself with a new creation! This particular salad recipe came from Always Superb, a cookbook I'm frequently finding great recipes in.
I pretty much made the recipe as it was, but you could just as easily mix things up. Add goat cheese (I planned to do this and totally forgot!), swap blueberries for the strawberries, or omit the nuts altogether. The end result is still a bright and colorful salad that will be gobbled up immediately, as this one was at our Easter brunch. You definitely won't need a full batch of dressing, but save the leftovers and use it throughout the week on a repeat of this salad or any other combination you want to throw together!
One Year Ago: Best of 2011: Bahn Mi So
Two Years Ago: Peanut Butter Cup Blondies
Citrus Almond Salad
from Always Superb
-1 egg white
-1/4 cup sugar
-1 cup sliced almonds
-1 tbsp butter, melted
-2 (11 oz) cans mandarin oranges, drained
-3/4 cup fresh strawberries, thinly sliced
-4 green onions, chopped
-3/4 cup olive oil
-1/4 red wine vinegar
-1 tbsp orange juice
-1 tsp grated orange zest
-1/2 tsp poppy seeds
-1/8 tsp salt
-1/8 tsp pepper
1. Beat the egg white in an electric mixer until foamy. Add the sugar gradually, beating until stiff peaks form. Fold in the almonds to coat. Pour the butter into a 9-inch square baking dish, tilting to coat the bottom. Add the coated almonds and spread in an even layer. Bake at 325F for 20-25 minutes, stirring every 5 minutes, until almonds are dry. Let stand until cool.
2. In a large bowl, combine mixed greens, oranges, strawberries, and green onion. Toss to combine. In a small bowl, whisk together the oil, vinegar, orange juice, orange zest, poppy seeds, salt, and pepper. Toss desired amount of dressing with salad and add the almonds just before serving.