Ingredients
Salad
- desired lettuce (clean and chopped)
- dried cranberries
- candied almonds (see below)
- fresh manadarin slices
- leftover chopped ham
- maple dijon vinaigrette (see below)
Candied Almonds
- 1/2 cup sliced almonds
- 2 tbsps. sugar
Maple Dijon Vinaigrette
- 1 tbsp. dijon mustard
- 3 tbsps. maple syrup
- 1/4 cup seasoned rice vinegar
- 1/8 tsp. sea salt
- 1/4 tsp. dried thyme
- 3/4 cup olive oil
Instructions
Salad
- Place clean, chopped lettuce on a plate.
- Add dried cranberries, candied almonds, mandarin slices, and ham on lettuce as desired.
- Drizzle the prepared salad with the maple dijon vinaigrette.
- Enjoy!
Candied Almonds
- Place the almonds and sugar in a small saute pan and turn the heat to medium-low.
- Stir often until the sugar begins to melt (about 10 minutes).
- When sugar starts to melt, stir continuously to avoid burning and to coat evenly. The sugar will be caramel in color. Don't overcook and burn the sugar.
- Remove the candied almonds from the pan and spread them on wax paper to cool.
- Break and crumble the candied almonds on the salad.
Maple Dijon Vinaigrette
- Place the Dijon mustard, maple syrup, rice vinegar, salt, and thyme in a blender and mix on high for a few seconds.
- Keeping the blender on high, open the pour spout and slowly drizzle in the olive oil until it is fully blended.
- When the dressing is emulsified, turn off the blender and put the dressing into the desired container.
- Store dressing in the fridge.
- Makes about 1 cup.