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 Fat | 16g |
---|---|
Cholesterol | 10mg |
Sodium | 170mg |
Potassium | 250mg |
Total Carbohydrates | 5g |
---|---|
Dietary Fiber | 2g |
Sugars | 2g |
Protein | 4g |
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
Preheat oven to 350°F and line 2 small rimmed baking sheets with parchment paper.
- 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
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
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
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:
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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