Breaking news: The best Creamy Almond Salad ever (two versions)!

By Tuesday, September 11, 2012

Salad haters, be gone.

Before somebody drops a house on you, too!

Sorry, I had to. Wizard of Oz quotes just never get old.

Moving on…

Confession: I really have to force myself to eat salad. I’m a carbaholic. Salad just doesn’t do it for me. Unless it’s smothered in my latest find – Creamy Almond Dressing.

This dressing is ridiculously easy and is a great use for that cheap, hard, chunky almond butter you have kicking around the house (but don’t want to throw out because it was $6.99, even though you bought the no-name stuff). I could eat this dressing with a spoon.

I’ve now made it for three dinner parties and it’s a smash hit every time!

Breaking news: The best Creamy Almond Salad ever (two versions)!

Ingredients

3 tbsp almond butter
2 tbsp red wine vinegar
2 tbsp oil
2 tbsp water
1 tbsp honey
1/4 tsp smoked paprika
Pinch of salt & pepper

Directions

Mix all ingredients in a mason jar and shake like crazy until no lumps remain. Bear in mind that this dressing hardens if refrigerated, but then melts again when it reaches room temperature.

What type of salad should you serve with the dressing, you might ask?

Well, I have two options for you today – both tired and true!

Bacon, Gouda and Pumpkin Seed Salad
Adapted from Canadian Living

4 slices of bacon
1 head red leaf lettuce, salad ready
3 cups baby spinach
1/2 cup shredded Gouda, thickly grated
1/4 cup pumpkin seeds

Fry bacon, reserving a bit of the fat, and cut into ½-inch pieces. Using the reserved fat, fry the seeds until toasted and golden. Mix spinach and lettuce in a salad bowl. Top with gouda, seeds and bacon pieces.

Here’s another option – arguably even more delicious, if that’s possible – with a fruity twist. Make sure you let me know which one you like more!

Julia’s Bacon, Cranberry, Goat Cheese & Almond Salad

1 head red leaf lettuce, salad ready
4 slices of bacon
1/2 cup dried cranberries
1/2 cup crumbled goat cheese
1/4 cup slivered almonds

Fry bacon, reserving a bit of the fat, and cut into ½-inch pieces. Using the reserved fat, fry the almonds until toasted and golden. Put lettuce in a salad bowl. Top with goat cheese, cranberries, almonds and bacon pieces.

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