Salad Extraordinaire

There are 2 things I do well in the kitchen: baking anything sweet (and, a-hem, eating it…) and making salads. Really delicious salads. Funny enough, I've been thinking about posting my favorite recipes…summer and salads seem to go well together…so when I received an email this morning from a girlfriend asking for this recipe, I knew it was time.

You cannot go wrong with this cornucopia salad. I promise. I've been making it for over 8 years now…and not once has it failed me. It exceeds expectations. Every time. Period.

CORNUCOPIA SALAD

INGREDIENTS:

Sugared Almonds

1/2 cup almonds (slivered or sliced)

3 TB sugar

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Salad

1 medium head green leaf lettuce

4 green onions, sliced

1 (8 ounce) can mandarin oranges, drained

1 avocado, sliced

1 Granny Smith apple, sliced

1/4 cup dried cranberries

1/3 cup crumbled bleu cheese

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Oil and Vinegar Dressing

1/4 cup vegetable oil

1 TB fresh parsley

2 TB sugar

2 TB white wine or apple cider vinegar

1/2 tsp salt

1/2 tsp pepper

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ALMONDS

Place the almonds in a small skillet. Sprinkle with sugar. Heat over medium heat until the sugar melts and almonds brown. Pour almonds onto foil and let cool.

SALAD

Combine the lettuce, green onions, mandarin oranges, avocado, apple, cranberries, and bleu cheese in a large bowl. Toss well.

DRESSING

Combine the oil, parsley, sugar, vinegar, salt, and pepper in jar with a tight-fitting lid. Shake to combine thoroughly.

ASSEMBLE

Pour the dressing over the salad. Toss to coat. Top with almonds.

If you want to make this a meal, simply add grilled chicken. And enjoy…because I know you will!