Charoset Salad
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
719
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).