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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This salad is great in the fall (apple-picking season!). The toasted almonds on top really make the dish - their smoky flavor adds an almost bacon-like taste to this veggie salad! Ingredients:
1 bag baby spinach |
1 small head green-leaf lettuce |
2 carrots, chopped |
1-2 apples, cored and thinly sliced |
big handful of blanched sliced almonds |
1/4 cup minced onion |
3 tbsp. cider vinegar |
3 tbsp. red wine vinegar |
3 tbsp. sugar |
1/4 tsp. paprika |
1-2 drops of sesame oil (don't overdo it!) |
salt and pepper to taste |
1/4 cup olive oil |
Directions:
1. Immediately toss apple slices with a little citrus juice (I like OJ) or vinegar to prevent browning.
2. Spread almond slices on a baking sheet and toast them under the broiler or in your toaster oven. They should be well-browned (maybe even with a few burnt ones) to bring out a smoky flavor. Takes around 1-5 minutes depending on your oven - keep an eye on them.
3. Make the dressing: Whisk together sugar, vinegar, sesame oil, salt, pepper, paprika, and onion, then drizzle in olive oil while whisking to combine.
4. Add salad greens, carrots, and apples to a serving bowl. Drizzle with dressing and toss.
5. Top salad with toasty almond slices and serve.
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