Spinach salad with caramelized almonds is a delicious and nutritious dish that is perfect for a light lunch or dinner. The combination of fresh spinach, sweet caramelized almonds, and tangy dressing creates a flavor profile that is both satisfying and refreshing. This salad is also packed with essential vitamins and minerals, making it a healthy addition to any diet. In this article, we will provide you with a step-by-step guide to making the best spinach salad with caramelized almonds. We will also offer some tips for customizing the salad to suit your own taste preferences. So whether you are a seasoned salad maker or a beginner, read on to learn how to make this delicious and healthy dish.
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SPINACH ALMOND SALAD
"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
SUGAR TOASTED ALMOND SPINACH SALAD
This recipe is easy to make, but tastes impressive and is always a big hit at barbecues. You can swap the mandarin oranges for dried cranberries depending on your personal preference.
Provided by M Pineda
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 33m
Yield 12
Number Of Ingredients 14
Steps:
- Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
- To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
- Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 17.9 g, Cholesterol 25.8 mg, Fat 17.4 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 6.2 g, Sodium 244.7 mg, Sugar 12.5 g
SPINACH SALAD WITH ALMONDS
Sugared almonds provide fun crunch in this slightly sweet spinach salad. You can easily double the recipe when entertaining a larger group.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small heavy skillet, melt sugar over medium heat, stirring constantly. Add almonds; stir to coat. Spread on foil to cool; break apart. In a salad bowl, gently toss the spinach and raspberries., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad. Sprinkle with sugared almonds; toss to coat.
Nutrition Facts : Calories 121 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
SPINACH, ORANGE, AND ALMOND SALAD
Steps:
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
SPINACH SALAD WITH CARAMELIZED ALMONDS
Categories Leafy Green Mushroom No-Cook Quick & Easy
Yield 6-8 first course servings
Number Of Ingredients 9
Steps:
- Toss all above ingredients in a large salad bowl. Top with dressing, JUST BEFORE serving, and toss. Dressing: Fry bacon till crisp. Reserve 2 tablespoons drippings, or more if desired. Stir in 2 tablespoons of cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon white sugar and a pinch of dry mustard. Stir into drippings. Gradually stir in 1 cup of sour cream (I use light) and 1/3 cup of mayo (I use Miracle Whip). Cover and chill for at least one hour. Caramelized almonds: In frying pan on med. heat, put 1/2 cup of sliced almonds, and approx. 2-3 tablespoons of white sugar. Stir continually until sugar is melted and the almonds have turned a wonderful caramel color. Remove to a plate to cool. Break in to pieces if stuck together, and toss with salad. I usually save out a bit of extra almonds and grated mozza to add to the top, too just before serving. Dressing option: Poppyseed dressing is absolutely wonderful with this salad, too
SPINACH CHERRY ALMOND SALAD WITH BACON AND PEACHES
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut peaches in half, remove seed. Cut into 1/4-inch slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
- Combine all ingredients in salad kit except White Balsamic Vinaigrette, in large bowl. Add peaches and bacon, toss well. Toss with dressing. Serve with crusty bread, if desired.
BABY SPINACH SALAD WITH DATES AND ALMONDS
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, "Jerusalem." Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
Provided by Julia Moskin
Categories easy, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
- Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
- When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 209 milligrams, Sugar 12 grams, TransFat 0 grams
SPINACH SALAD WITH CARAMELIZED PECANS
Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.
Provided by SharleneW
Categories Fruit
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in small frying pan over low heat.
- Add pecans and brown sugar.
- Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
- Spread out on wax paper to cool.
- In bowl toss together spinach, pecans, apple and cheese.
- Add oil and vinegar and toss again until everything is coated.
- Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.
WILTED SPINACH SALAD WITH CARAMELIZED SHALLOTS
Serve this spinach salad with steak, burgers, or goat cheese and crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat extra-virgin olive oil over medium-high. Add minced shallots, and cook, stirring often, until softened, about 3 minutes. Season with coarse salt and pepper. Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add whole-grain mustard and red wine vinegar and stir to combine. In a large bowl, place 2 bags (10 ounces each) baby spinach and pour warm dressing over top. Add 1 teaspoon vinegar, toss, and season with salt and pepper.
Nutrition Facts : Calories 139 g
SPINACH ALMOND SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield 3 or 4 servings
Number Of Ingredients 8
Steps:
- Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.
- Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 26 milligrams, Sugar 1 gram, TransFat 0 grams
SPINACH & CARAMELIZED ALMOND WITH MANDARIN ORANGE SALAD
Make and share this Spinach & Caramelized Almond With Mandarin Orange Salad recipe from Food.com.
Provided by jlp645
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter with brown sugar; add nuts & brown. Pour mixture on foil or waxed paper and let harden. Crack like toffee/brittle.
- Mix all ingredients but onions, oranges & spinach. Add dressing, onions (chopped) & oranges before serving.
Nutrition Facts : Calories 460.6, Fat 33.2, SaturatedFat 8.2, Cholesterol 22.9, Sodium 210.2, Carbohydrate 39.7, Fiber 5.8, Sugar 29.6, Protein 7.5
SPINACH SALAD WITH ORANGES AND ALMONDS
Categories Salad No-Cook Kentucky Derby Orange Almond Spinach Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)
- Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.
Tips:
- To make the caramelized almonds, use raw almonds and cook them in a single layer in a skillet over medium heat until they are golden brown and fragrant. Stir constantly to prevent burning.
- For a more flavorful dressing, use a combination of olive oil and balsamic vinegar. You can also add a teaspoon of Dijon mustard for extra tang.
- If you don't have fresh spinach, you can use baby spinach instead. Just be sure to wash and dry it thoroughly before using.
- To add a bit of crunch, add some chopped walnuts or pecans to the salad.
- For a more substantial salad, add some grilled chicken or tofu.
Conclusion:
This spinach salad with caramelized almonds is a healthy and delicious salad that is perfect for lunch or dinner. The caramelized almonds add a sweet and nutty flavor to the salad, and the dressing is light and refreshing. This salad is also very versatile, so you can easily add or remove ingredients to suit your taste. Whether you are a fan of spinach salads or not, you are sure to enjoy this recipe.
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