Hubby and I loved this salad. It now has a permanent place in my recipe box. Go ahead; give it a try, you are sure to like it! I served it with grilled chicken breast.
This was adapted from a recipe in Cooking Light magazine.
1 bag of your favorite salad (I used Spring Mix)
1 6oz container fresh raspberries
¼ cup chopped fresh chives
1 ½ TBL apple cider vinegar
1 ½ TBL white vinegar
2 TSP honey
½ TSP Dijon mustard
¼ tsp salt
1/8 tsp fresh ground pepper
1 TBL canola oil
6 TBL sweet spiced almonds (recipe follows)
Combine first 3 ingredients in a large bowl. Combine vinegars and next 4 ingredients in a small bowl, add oil stirring with a whisk. Drizzle over lettuce mixture, toss to coat. Top with sweet spiced almonds.
Sweet Spiced Almonds
1 cup sliced almonds
1/3 cup packed brown sugar
1 TSP cinnamon
½ TSP ground coriander
½ TSP ground cumin
1 large egg white lightly beaten
Cooking spray
Preheat oven to 325/ Combine almonds & next 4 ingredients in a small bowl. Add egg white, mix till incorporated. Spread evenly onto a foil lined baking sheet coated with cooking spray. Bake for 10 minutes, stir, spread out evenly on cooking sheet again & bake for 15 more minutes or till crisp. Transfer foil to wire rack and cool. Break almond mixture into small pieces.
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