I remember years ago thinking how strange it seemed to add fruit to a salad. Now I add fruit to salad every chance I get. I find the addition of fresh fruit adds a wonderful sweet-tartness to a salad and contributes so much flavor that I end up using my salad dressing sparingly.
Raspberry Salad with Spiced Almonds is a fantastic summer salad and can be made using any fresh berry. Some goat cheese would be fabulous in this salad as well. Throw some chicken in and you have a full meal. I made a few substitutions from the original Cooking Light recipe, substituting red onion for chives, adding more oil to the dressing, and using some raspberry vinegar that had been occupying my cabinet for some time.
The spice on the almonds really adds a unique, almost Moroccan Flavor to this salad, transforming a simple salad into a memorable one.
Raspberry Salad with Spiced Almonds (adapted from Cooking Light May 2008)
- 1 bag mixed salad greens
- 1 small container fresh raspberries
- 1/2 red onion, sliced thin
- 3 tablespoons raspberry vinegar (or champagne or white wine vinegar)
- 2 teaspoons honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons canola oil
- Spiced Almonds
- Combine first 3 ingredients in a large bowl.
- Combine vinegar, honey, mustard, salt, and pepper in a small bowl and gradually whisk in oil.
- Drizzle dressing over salad greens and toss to coat. Sprinkle with spiced almonds.
- 1 cup sliced almonds
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 large egg white, lightly beaten
- cooking spray
- Preheat oven to 325 degrees.
- Combine spices and almonds in a small bowl. Stir in egg white.
- Line a baking sheet with foil and coat with cooking spray. Spread almond mixture evenly over baking sheet.
- Bake for 10 minutes and stir mixture. Bake an additional 15 minutes.
- Transfer sheet of foil to a wire rack and let cool. Break into bite size pieces