Salad with mixed berries

 

Ingredients

For Candied Almonds:
• 3 tablespoons butter, melted
• 1 egg white (preferably at room temperature)
• 1 teaspoon water
• 3/4 cup sugar
• 1/2 teaspoon salt
• 16 ounces whole almonds (about 3 cups)
For Honey Citrus Vinaigrette:
• 1/4 cup orange juice
• 1/4 cup honey
• 3 tablespoons apple cider vinegar
• 1 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 2 teaspoons poppy seeds
For the salad:
• Mixed greens (I used baby red and green romaine)
• Fresh raspberries, washed & dried
• Fresh blueberries, washed & dried
• Candied Almonds
• Honey Citrus Vinaigrette

Directions

For Candied Almonds:
1. Preheat oven to 300°F. Line a 13- by 18-inch sheet pan (that has sides) with heavy duty aluminum foil. Pour on melted butter and spread out so that pan is evenly coated.
2. In a large bowl, use an electric mixer to beat egg white and water until stiff peaks just start to form. Blend in sugar and salt. Fold in almonds and spread mixture in a single layer onto prepared pan.
3. Bake for approximately 40 minutes total, stirring and flipping almonds every 10 to 15 minutes. Watch nuts very closely during the last 10 minutes of cooking time, removing them from oven sooner if they are getting too dark. Nuts are done when they are mostly dry and golden brown.
4. Allow almonds to cool on pan until they are completely dry and crunchy, stirring occasionally to break them up. Store in an airtight container for two to three weeks.
For Honey Citrus Vinaigrette:
5. Add all ingredients to a jar with a tight-fitting lid. Shake vigorously until mixture is well-blended. Alternatively, you may mix in a blender, food processor, or by hand in a bowl with a whisk.
For each salad:
6. Place your desired amount of mixed greens on a plate. Arrange berries and candied almonds over the top. Drizzle with vinaigrette, to taste.

Cr: spring-salad-with-mixed-berries