Charoset Salad
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 cup blanched sliced almonds
- 1⁄2 cup sugar
- 1⁄2 teaspoon cinnamon
- 5 -6 ounces Baby Spinach or 5 -6 ounces choice lettuce
- 3 Granny Smith apples, with peel, diced
- 8 dried dates, pitted and diced
- 1⁄2 cup cream, malaga or 1/2 cup sweet red wine
- 1⁄2 cup balsamic vinegar
- 3⁄4 cup oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 pinch cayenne pepper
directions
-
Candied Almonds:
- 1. Line a baking sheet with parchment paper; set aside.
- 2. Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for approximately five minutes, stirring frequently, until the sugar is dissolved — do not overcook or sugar will burn.
- 3. Spread the nuts in a single layer on prepared baking pan; set aside to cool.
- 4. Nuts can be stored in an airtight container at room temperature for about a week.
-
Dressing:
- 1. Combine all dressing ingredients in a container; cover tightly and shake to combine.
- 2. Dressing can be prepared ahead and stored in the fridge for about a week.
-
Salad:
- 1. Add spinach, apples, dates, and candied almonds to a large bowl.
- 2. Just before serving, drizzle with desired amount of dressing (you will have extra); toss to combine.
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RECIPE SUBMITTED BY
EFW5279
United States