Strawberry, Avocado Salad with Candied Almonds

This is one of my favorite salads. I made it three times this week. I got the recipe from Chelsea's Messy Apron and have yet to try the dressing. It's just EASIER to grab a Brian's Poppy Seed Dressing from the fridge instead. I have tried using other poppy seed dressings from the store, and it's just not the same. We usually serve it with sour dough grilled cheese. 



INGREDIENTS:

(Stovetop Candied Almonds)

  • 1 cup sliced almonds
  • 1/4 cup sugar 
(Salad)
  • Brian's Poppy Seed Dressing
  • 6-8 cups baby spinach or mixed greens lettuce
  • 2 cups strawberries, stems removed and slices
  • 1 ripe avocado diced (or 2 small avocados)
  • 1/3 cup crumbled feta cheese


DIRECTIONS:

In a large skillet, add the sliced almonds and white sugar. Place the heat to medium-high and stir near constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes 3-4 minutes -- watch carefully and stir near constantly to avoid burning the nuts.

Dump the candied nuts onto a sheet of parchment paper and let harden. Break apart.

Layer the spinach, strawberries, avocados, nuts, feta cheese, and dressing. YUM.


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