Good Morning!!! Hope everyone is enjoying the weekend! I have been busy experimenting with Chalk Paint and absolutely loving it! I have been seeing it used everywhere and am so happy that I finally got my hands on some. Can’t wait to show you what I have been up to!
A good friend of mine shared this recipe with me a couple years ago, and I am so glad she did because it is amaze-balls! It reminds me a lot of Zupas – Nuts About Berries Salad. Her recipe doesn’t call for berries but I added them and I think it is the perfect pairing to an already amazing salad. You can tweek the salad anyway you like, if you don’t want bacon then don’t add bacon, or whatever it might be. It still tastes just as great!
Berry Salad with Sugared Almonds
- Berries if desired (raspberries, Strawberries, Blueberries, Blackberries)
- 1 bunch Spinach
- 1 bunch red leaf lettuce
- just under 3/4’s a package Swiss cheese, cubed
- 1 package regular craisins
- 1 package bacon, fried and pulled apart
- 1 1/2 cup sliced Almonds
- 1 1/2 cup sugar
- 3/4 cup red wine vinegar
- 1/4 cup olive oil
- 3 tbsp (very small) chopped red onions
- 1 tbsp poppy seeds
- 1 tsp dry mustard
Directions: Dressing – Mix 3/4 cup red wine vinegar, 1/4 cup olive oil, 3 tbsp chopped red onion, 1 tbsp poppy seeds, and 1 tsp dry mustard. Once all mixed together, set aside and let sit for 1 hour.
While the dressing is sitting place spinach, red leaf lettuce, Swiss cheese, and craisins in bowl. Fry bacon and pull apart into small pieces and place in bowl as well. On medium heat, stir the almonds and sugar until completely melted and brown. Lay on wax paper as soon as almonds are done, spreading them out to cool and dry. Once cooled, break almonds apart.
Mix dressing and salad together (don’t need to add all the dressing when mixing into the salad. Less is more when applying.) Chill the salad for 30 min prior to serving.
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