Toasted Almond Pasta Salad Recipes

MEDITERRANEAN PASTA SALAD WITH TOASTED ALMOND VINAIGRETTE

Steps:

• Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
• In small bowl combine lemon juice, water, and parsley. Whisk in olive oil until smooth. Season to taste with salt and black pepper. Set aside.
• Bring salted water to a boil in covered saucepan. Cook pasta according to package directions; drain and set aside.
• In shallow bowl place chicken breasts and ¼ cup lemon juice. Season with salt and black pepper.
• Heat oil in skillet over medium-high heat 1-2 minutes. Add chicken to skillet; cook 4 to 6 minutes turning once until internal temperature reaches 165°F on a food thermometer. Remove chicken; set aside to cool before cutting into bite size pieces.
• In medium bowl combine cooked pasta, onion, tomatoes, spinach, olives and chicken pieces; mix well.
• Pour dressing over salad; toss to combine.
• Garnish with feta cheese, toasted almonds, basil and remaining 2 tablespoons lemon juice.

SUGARED TOASTED ALMOND SALAD TOPPING

Steps:

• Line a baking sheet with waxed paper.
• Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

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.

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.

TOASTED ALMOND

Steps:

• Pour over ice, mix well,& enjoy!