Cheese Crunch Salad with Creamy Almond Dressing

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.