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Spinach, Pear & Almond Salad
Caramelized Almonds:
2 tablespoons LAND O LAKESŪ Butter
1 cup slivered almonds
6 tablespoons sugar
Salad:
3/4 cup (3 ounces) crumbled blue cheese
2 pears (3 cups), cut into bite-sized pieces
1 (6-ounce) package pre-washed baby spinach or mixed
lettuce greens
Dressing:
1 tablespoon finely chopped shallot*
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
Melt butter in 10-inch skillet until sizzling; add
almonds and 4 tablespoons sugar. Cook over medium heat,
stirring constantly, until sugar melts and nuts are
golden brown (4 to 5 minutes). (Watch closely to prevent
burning.) Remove from heat; stir in remaining 2
tablespoons sugar. Quickly spread onto waxed paper; cool
completely. Break clusters of nuts into pieces. Place
all salad ingredients in large bowl; toss to combine.
Combine all dressing ingredients in small bowl with wire
whisk until well blended. Pour dressing over salad; toss
to coat. Sprinkle with almonds. Serve immediately. Makes
6 servings.
*Substitute 1 tablespoon finely chopped green onion.
Tip: Instead of caramelizing the almonds, try
toasting them. To toast almonds, place onto ungreased
baking sheet. Bake in 325°F. oven, stirring halfway
through, for 8 to 10 minutes or until lightly browned.
Recipe courtesy of Land O Lakes, Inc.
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