At Christmastime I had an amazing salad at a family function, my cousins wife was sweet enough to share it with me. The original recipe is from Zupas...and calls for berries, romaine lettuce and cinnamon almonds. We just love the dressing and will pair it with any kind of fruit, avacados, nuts, or whatever sounds good, often on spinach salads. It is a sweeter dressing, and I am tempted to lick it up, but I feel like it's one I'll use again and again.
Perfect Poppy seed dressing
½ cup sugar
1/3 cup Apple Cider Vinegar
1 tsp salt
1 tsp dry mustard
1/2 cup salad oil (Canola)
1 TBSP poppyseeds
Blend first 4 ingredients in the blender well. Slowly pour in the oil until the dressing becomes emulsified by the blender.
Stir the poppyseeds in with a spoon.
Cinnamon Almonds**
2 T brown sugar
1/2 T light corn syrup
1/2 T butter
1/2 C nuts
1/8 tsp cinnamon
Place brown sugar, corn syrup, butter and cinnamon in a non-stick skillet on the stove top. Set heat to medium-high. Stir the mixture as it comes together until it bubbles.
Add nuts and stir to coat. Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted. Transfer to foil, waxed paper, or parchment and cool completely. Break them apart with your fingers and enjoy!
**This was the recipe for almonds with the salad, but I often just toss a few tablespoons of sugar (white or brown) with whatever kind of nuts I want (walnuts, pecans, etc) and heat on med-high until stirring often until the sugar kind of melts and combines with the nuts. I skip using butter or corn syrup...the nuts usually have enough oils in them (although I think whole almonds may need a little something to help the sugar hang on).
Comments
Post a Comment