Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The candied almonds in this salad are great on their own, or sprinkled on ice cream.


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Place mustard and garlic in a medium bowl. Gradually whisk in lemon juice, vinegar and sugar, making a smooth mixture. Gradually whisk in olive oil. Place spinach, candied almonds, cranberries or berries and goat cheese in a large bowl. Toss lightly with dressing and serve immediately. Candied Almonds: 1/2 cup sugar2 tablespoons water1 drop fresh lemon juice3/4 cup roughly chopped or slivered almonds, roastedPreheat oven to 250°F. Place a sheet of well-oiled foil on countertop. Place sugar in a very clean medium saucepan and cover with water and lemon juice. Place almonds on a baking sheet and place in oven to warm them. Bring sugar and water to a boil, and boil until sugar turns deep golden brown, swirling occasionally to ensure even color. Stir in warm almonds, and immediately spread coated almonds onto prepared foil. (Take care not to touch them - caramelized sugar is extremely hot). Cool completely, then chop roughly or break into small pieces. Store airtight up to 4 days. Nutrition information per serving:Calories 350, Cholesterol 22 mg, Fat 28 g, Fiber 4 g, Saturated 8 g, Calcium 182 mg, Monounsaturated 1 g, Magnesium 109 mg, Polyunsaturated 7 g, Sodium 224 mg, Carb 17 g, Potassium 486 mg, Protein 12 g, Vitamin E 5 mg* * Total Alpha-Tocopherol Equivalents To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.