Salad Series: HOT OFF THE PRESS-Gorgeous Green Salad and Sliced Almonds Accents are officially a couple.
Before my blog I had my finger on the pulse of celebrity gossip. Well to be quite honest with you, these days I have NO IDEA who’s dating who and the newest baby name trend. I’m out of the loop. The only pairings I do know about are the couples that have
fallen in love in my kitchen. Their have been a few lately. Plus I’ve always enjoyed playing matchmaker, and don’t ever mind making the initial introduction. Recently I was snacking on a handful of All Natural Almond Accents happily lost in their crunch and freshness, then all of a sudden a light bulb in my head went on….. They would couple well with Gorgeous Green Salad. The rest is history. I hear they’re living in a big beautiful bowl somewhere.
All photos taken by: Nicole Presley
Ingredients for Gorgeous Green Salad:
4 – cups mixed greens lettuce
1 – cup thinly sliced red cabbage
1 – cup thinly sliced cucumber
1/2 – cup chopped red onion
1 – small orange bell pepper (sliced)
5 – mushrooms (sliced)
1/2 – cup dried cranberries
4 – sliced radishes (about 2/3 cup)
1- cup cherry tomatoes (sliced in half)
1/2 – cup carrot shavings
1 – large avocado (sliced)
6 – ounces crumbled feta cheese
1 – green apple (cored and sliced)
3/4 – cup Almond Accents
Top with favorite dressing
Add mixed green lettuce to a BIG salad bowl. This will serve as your base.
Then add red cabbage and cucumber. I like to lay all ingredients out nicely.
Next layer in red onion, orange bell pepper and mushrooms…. it’s starting to look pretty.
Now for the dried cranberries, and radish. Once you’ve got that done…. add the cherry tomatoes and take a peeler and shave your carrot.
Add avocado and crumbled feta cheese.
Last but not least add green apple slices and introduce Almond Accents to Gorgeous Green Salad.
I like to top with an Italian salad dressing, crumbled bacon, and a piece of parmesan toast.
No compensation was received for this post. I was provided with a sample of Almond Accents to aid this recipe. The recipe and opinions are my own.