This. Is. An. Amazing. Salad.
Please make it.
You will understand.
The dressing is perfect.
The blend of flavors is perfect.
The colors are perfect.
Its all perfect.
Here are the ingredients:
Spinach (torn into bite sized pieces)
sugared slivered almonds (instructions follow)
The perfect dressing
The dressing is:
1 T. poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup Balsamic Vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 T minced red onion
* add all ingredients into your blender and blend
The dressing is quite thick, so use your spoon and drizzle it onto your salad. I wouldn’t attempt pouring. It would be a sad shame to lose both the salad and the dressing in an uncontrolled pouring moment. I don’t think you could take it.
Now for those sugared almonds. If you already have your sugared almonding skills down – no need to read on. But if you don’t ( I have heard some horror stories), let me show you how I do it:
I start by heating my pan and adding my almonds and then toasting them. You don’t need any oils – the nuts have their own.
This is about 3/4 cup almonds
Do not leave your almonds. Once they start to brown they will toast very quickly.
Keep your wooden spoon active, stirring them every 10 – 15 seconds so they don’t burn and both sides get the heat. I only toast them until they start to brown. I don’t like them really brown.
Once they are sufficiently toasted add this mixture:
1/2 cup sugar
1/8 tsp of nutmeg
1 tsp cinnamon
pinch of salt
Pour it in and stir
Lay out some wax paper and pour the mixture out. If you don’t do this you will have a clump of sugared almonds that will be very hard. Like lollipop candy hard.
Remember that sugar gets very hot. Keep all little wandering hands from exploring the tasty looking treat.
Then just break into little pieces and sprinkle on your salad
And put the leftovers in a baggy and keep in your fridge for the next day because you are going to want this salad again.
* This salad is excellent with grilled chicken! Especially grilled terryaki chicken!