Tossed Salad with Caramelized Almonds

 

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• Cooking and Prep: 30 m
• Serves: 10
• Contains:

This salad makes for a great presentation. I made it recently for my friend’s sheva brachos and all the guests loved it. Thanks, Rachel K.!

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Ingredients (12)

Salad

• 1 bag lettuce, cut up 

• 2 cucumbers, unpeeled, sliced in half lengthwise, and cut diagonally 

• handful whole cherry tomatoes

• 1 carrot, peeled into long strips, and then cut in half 

• handful mandarin oranges 

• handful Gefen Sweetened Dried Cranberries

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  Gefen Sweetened Dried Cranberries

Dressing

• 1/2 cup Gefen Mayonnaise, regular or low fat 

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  Gefen Mayonnaise

• 3-4 tablespoons Gefen Honey

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  Gefen Pure Honey

• 2 tablespoons Haddar Dijon Mustard, or spicy brown mustard 

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  Haddar Dijon Mustard

• 1/8 cup water 

Topping

• 1/2 cup slivered almonds 

• 2 tablespoons plus 2 teaspoons sugar 

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Start Cooking

Prepare Salad

1. Mix dressing ingredients with a hand blender and set aside.

2. In a nonstick frying pan, heat almonds and sugar on a medium-high flame.

3. Stand over almonds and watch carefully.

4. As soon as sugar starts to liquidize, mix with a wooden spoon.

5. When sugar is brown, lower flame and stir constantly so the almonds don’t burn.

6. When all sugar has melted and almonds are toasted, take pan off fire and pour mixture onto Gefen Parchment Paper.

7. Cool for a few minutes and then break into pieces.

    

Note:

The dressing and topping can be prepared a day or two in advance.

Tip:

Place all salad ingredients in a large bowl. Immediately before serving, pour a small amount of dressing over the salad, enough to lightly coat the leaves, and toss. Mix well. (You can also serve the dressing on the side.) Top with caramelized almonds.

Variation:

You can change quantities/types of ingredients. Don’t hesitate to mix mild-flavored greens with more assertive ones, and if you prefer a different flavor of mustard, just one cucumber, or no carrots, that’s fine. It’s good to experiment!

Credits

Photography: Daniel Lailah 

Styling: Michal Leibowitz