Toasted Almond Fruit Salad Recipes

PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON

Steps:

• Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
• Reheat the rice until steaming. (I just microwave it for a few minutes.)
• Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
• Serve, garnished with a couple dashes of hot paprika if desired.

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.

TOASTED ALMOND PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a serving bowl and toss with the olive oil, parmesan, lemon juice, shallot, thyme, 1 teaspoon salt and about half of the almonds. Season with salt and pepper. Top with the remaining almonds and the red pepper flakes.
• Photograph by Anna Williams

FRUIT & ALMOND SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; toss to coat.

SUGAR TOASTED ALMOND SPINACH SALAD

Steps:

• Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
• To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
• Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.

APPLE ALMOND CRUNCH SALAD

Steps:

• In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.

MANDARIN ALMOND SALAD

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

ALMOND FRENCH TOAST

Steps:

• Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
• In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
• Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,