Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Salad with Seasoned Almonds and Tangy Balsamic Vinagrette
| 1 bag mixed greens or romaine |
| 1 large Red Delicious Apple |
| 1 carrot, shredded |
| 1 large tomato, diced |
| ½ red onion, thinly sliced (I omitted) |
| Seasoned Almonds |
| Tangy Balsamic Vinaigrette |
Toss greens and next four ingredients. Top with seasoned almonds. Toss with vinaigrette.
Seasoned Almonds
| 1-tablespoon butter |
| ¾ cup sliced almonds |
| 1 tablespoon dry Ranch dressing |
Melt butter in skillet. Add almonds; saute until toasted. Remove from skillet and toss with dressing mix to coat. Store in airtight container.
Tangy Balsamic Vinaigrette
| ½ cup olive oil |
| 1/3 cup white balsamic vinegar |
| 2 tablespoons Ranch dressing mix |
| 1-tablespoon sugar (I used splenda) |
| ¼ teaspoon EACH salt and pepper |
Put dressing mix, sugar, salt, and pepper in bowl. Stir in balsamic vinegar. Whisk in olive oil. Makes ¾ cup.
NOTE: This was in Southern Living, probably March or April 2003. I bought a four pack of Ranch Dressing, each packet being 1 ounce. I used only one packet and had some left over from that package. I also threw a handful of baby carrots into my Cuisinart and shredded them. The almond recipe is for half of what they gave, but this was plenty for us for two salads. The dressing also was enough for two salads. I did not use the onions, but that is just our preference. It had a really good and tangy flavor. Tonight I served it with Vodka Pasta and Texas Toast.