This crisp, colorful salad is perfect for a crowd or special occasion.
| 1/4 |
|
cup olive oil |
| 2 |
|
tablespoons sugar |
| 1/2 |
|
teaspoon salt |
| 1/8 |
|
teaspoon pepper |
| 1/4 |
|
cup tarragon white wine vinegar or white wine vinegar |
| 1/2 |
|
teaspoon poppy seed |
| 2 |
|
(10-ounce) packages European salad blend or your favorite salad blend |
| 1 |
|
medium (1 cup) yellow bell pepper, cut into 1-inch pieces |
| 1/2 |
|
cup sliced green onions |
| 1/2 |
|
cup sweetened dried cranberries or cherries |
| 4 |
|
ounces (1/2 cup) crumbled blue cheese or feta cheese |
Combine all dressing ingredients in jar or small container with tight-fitting lid; shake well to mix. Refrigerate.
Melt butter in 10-inch skillet over medium heat until sizzling; add almonds and 2 tablespoons sugar. Continue cooking, stirring constantly, until sugar melts and nuts are golden brown (4 to 5 minutes). Remove from heat; sprinkle with remaining
1 tablespoon
sugar. Quickly spread onto waxed paper-lined baking sheet; cool completely.
Just before serving, toss together all salad ingredients, caramelized almonds and dressing in 5 to 6-quart bowl. Serve immediately.
Recipe Tip
This salad is very versatile. Try substituting your favorite vegetables, dried fruits and nuts, such as snap peas, red onion, dried apricots, dried or fresh blueberries, pecans, etc. For a smaller salad simply cut recipe in half.
