The flavors of spring mingle in this beautiful and tantalizing mixed greens salad, studded with plump blueberries, juicy raspberries, crunchy candied almonds, and a sweet, poppy seed-infused Honey Citrus Vinaigrette.
For Candied Almonds: • butter • egg white • water • sugar • salt • whole almonds • unsalted butter For Honey Citrus Vinaigrette: • orange juice • honey • apple cider vinegar • Dijon mustard • salt • vegetable oil • poppy seeds For Candied Almonds: • Mixed greens, I used baby red and green romaine • Fresh raspberries • Fresh blueberries • Candied Almonds • Honey Citrus Vinaigrette
1
PREPARE THE CANDIED ALMONDS: Beat egg whites until stiff, add sugar, and fold in almonds. Spread on sheet pan and bake until dry and golden brown.
2
PREPARE THE HONEY CITRUS VINAIGRETTE: Thoroughly whisk or shake together all ingredients.
3
Assemble the salad, starting with mixed greens, followed by berries and candied almonds, then drizzle with vinaigrette.
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