Cheese Crunch Salad with Creamy Almond Dressing

Prep Time

25

Minutes

Cook Time:

22

Minutes

Difficulty:

Easy

Serves Up To:

6

Servings


Nutrition Information

Total Fat16g
Cholesterol10mg
Sodium170mg
Potassium250mg
Total Carbohydrates5g
Dietary Fiber2g
Sugars2g
Protein4g

Ingredients

  • Double Cheese and Almond Crunch:

  • 6 oz. (1 1/2 cups packed) shredded sharp Cheddar cheese

  • 1/3 cup scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted

  • 1/4 cup crispy rice cereal

  • 3 tablespoons chopped Blue Diamond Smokehouse Almonds

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon pepper

  • 3 tablespoons shredded Parmesan cheese

  • Creamy Almond Dressing:

  • 1/2 cup extra virgin olive oil

  • 1/3 cup white wine vinegar

  • 2 tablespoons scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted

  • 1 to 2 tablespoons water

  • 2 teaspoons spicy brown mustard

  • 1 1/2 teaspoons sugar

  • 1/4 teaspoon salt, or to taste

  • 1 large green onion, sliced

  • Salad:

  • 5 oz. container desired greens

  • 1 cup halved grape or cherry tomatoes

  • 1/3 cup slivered red onion

  • Freshly ground pepper to taste

Directions

  1. 1

    Preheat oven to 350°F and line 2 small rimmed baking sheets with parchment paper.

  2. 2

    Spread half the Cheddar in a single layer on baking sheets. Toss together almond flour, rice cereal, almonds, Parmesan, onion powder, paprika and pepper in a medium bowl. Sprinkle mixture evenly over the cheese. Gently spread slightly thinner with your fingertips.

  3. 3

    Bake for 15 minutes then remove from oven. Carefully flip with a spatula (letting sit for 5 minutes will help to firm it up if needed). Bake for 5 to 7 minutes more or until golden brown. Let cool completely and break into pieces. (May be prepared up to a week ahead and stored in an airtight container.)

  4. 4

    Puree all dressing ingredients in a small blender or food processor until smooth. Chill until ready to serve. (May be prepared up to a week ahead and stored in a covered container in the refrigerator.)

  5. 5

    Toss greens with half the dressing in a large bowl, saving the remaining for another meal. Add tomatoes and onion and lighty toss. Sprinkle with about 1 cup of cheese almond crunch.

Notes

Prep once eat twice!

  • The Cheese Crunch recipe makes enough for 2 salads with enough left over for snacking.
  • This dressing recipe makes enough for 2 salads and keeps well stored in a container with a tight fitting lid in the refrigerator. You’ll be ready for another quick salad with little prep.

Made with these products:

Almond Flour Photo

Almond Flour

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Smokehouse® Almonds Photo

Smokehouse® Almonds

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Notes

Prep once eat twice!

  • The Cheese Crunch recipe makes enough for 2 salads with enough left over for snacking.
  • This dressing recipe makes enough for 2 salads and keeps well stored in a container with a tight fitting lid in the refrigerator. You’ll be ready for another quick salad with little prep.

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