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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My dear friend Cynthia shared this recipe with me. I LOVE IT! You could add 1 pint of raspberries or strawberries and 1/2 lb of halved grapes in place of the cranberries if they are available. Ingredients:
1 head red leaf lettuce |
1 head boston lettuce |
8 ounces baby spinach |
1 cup dried cranberries |
1/2 red onion, sliced |
2/3 cup sugar |
1/3 cup light honey |
1 teaspoon dry mustard |
5 tablespoons cider vinegar |
1 teaspoon paprika |
1 tablespoon lemon juice |
1 tablespoon poppy seed |
1 cup salad oil |
1/4 cup almonds, pieces |
1 tablespoon sugar |
1 teaspoon sugar |
Directions:
1. Tear lettuce into bite-sized pieces. Add spinach, onion and cranberries.
2. In a separate bowl, mix sugar, mustard, paprika, poppy seeds, honey, vinegar, and lemon juice in blender. Turn on blender and slowly drizzle in salad oil. Dressing will thicken to the consistency of honey.
3. Heat sugar and almonds pieces in skillet until almonds are coated. Set aside to cool. Break apart after cooled.
4. Drizzle the greens with dressing and top with the caramelized almonds.
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