Healthy Almond Berry Tossed Salad Recipes

BLACKBERRY ALMOND CRUNCH SALAD

Steps:

• Spray a baking sheet with cooking spray.
• Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
• Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
• Toss lettuce, blackberries, and feta cheese together in a large bowl.
• Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
• Break up cooled almonds and add to the salad. Mix dressing into the salad.

TOASTED ALMOND FRUIT SALAD

Steps:

• Make the syrup: In a small saucepan, bring ½ cup water and ½ cup of the sugar to a simmer and cook until the sugar dissolves, 2-3 minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate.
• Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining ¾ cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, 5-8 minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch salt. Transfer to a baking sheet to cool and harden. When hard, break into bite size pieces.
• Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almond brittle, a ¼ cup scoop of raspberry sorbet and the basil leaves. Serve immediately.

ALMOND STRAWBERRY SALAD

Steps:

• Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.

TANGERINE TOSSED SALAD

Steps:

• In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

BERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the greens, strawberries, kiwi, onion, feta cheese and almonds. , In a small bowl, whisk the dressing ingredients. Drizzle desired amount over salad and toss to coat. Refrigerate any leftover dressing.