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Cheese Crunch Salad with Creamy Almond Dressing

Prep Time:
25 Minutes
Cook Time:
22 Minutes
Serves Up To:
6 Servings

Nutrition Information

Total Fat16g
Total Carbohydrates5g
Dietary Fiber2g


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


  • 5 oz. container desired greens
  • 1 cup halved grape or cherry tomatoes
  • 1/3 cup slivered red onion
  • Freshly ground pepper to taste


    Double Cheese and Almond Crunch

    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.

    4. Let cool completely and break into pieces. (May be prepared up to a week ahead and stored in an airtight container.)

    Creamy Almond Dressing

    1. 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.)


    1. Toss greens with half the dressing in a large bowl, saving the remaining for another meal.

    2. Add tomatoes and onion and lightly toss. Sprinkle with about 1 cup of cheese almond crunch.

    Made with these products:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour
    Smokehouse(R) Almonds
    Smokehouse® Almonds


    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.