Springtime Salad with Candied Almonds and Balsamic Dressing

Remember we are talking meatless meals this month.  Why should we eat less meat? Meat consumption in this country is out of control! The United States meat consumption is one of the highest in the world. Also, 80% of the country’s antibiotics are being used on livestock, which in turn is causing resistance for humans when they need the medications to treat illnesses. If you can’t eat organic meat, this is another reason to eat less meat.  Finally, there is a global movement out there called, Meatless Mondays and they share other various health and environmental reasons to eat less meat.  In 2012 on the blog, I decided to devote the month of March to “no meat entrees”. We ate Balsamic Penne with Shrimp, Veggie Sandwiches, Tuna Salad Cakes with Roasted Red Pepper Cream Sauce, Roasted Veggie Soup and Crispy Tilapia with Mango Salsa.  Last week I shared an easy Spinach and Walnut Pesto Orzo and I will continue on this week with another easy meatless meal.

I think when people think meatless, salad is always an easy option that comes to mind. Who wants a drab salad though? Not me! The one I am sharing today is soooo good and packed full of delicious ingredients.  It has two of my favorite veggies - cherry tomatoes and asparagus. I also add hard boiled eggs, which I love in salads. Most people think of adding hard boiled eggs to cobb salads, but I add them to all sorts of salads. They are great for some added protein. To finish off this salad, we are serving it with some super simple candied almonds, creamy goat cheese and a light balsamic vinaigrette, which is my favorite dressing and also very easy to make at home.

Springtime Salad

Serves 2 as main dishes, 4 side salads

Ingredients:

Greens, 4 cups of your choice

Hard boiled eggs, 2

Asparagus spears cut into four pieces (after removing the end of the stalk), total ½ c

Cherry tomatoes, quartered ¾ c  

Green onions, 3-4 chopped

Goat cheese, ¼ c

Candied almonds, ½ c (see below)

Balsamic dressing, 4-5 T (see below)

There really are no instructions with this salad, simply toss all ingredients in a bowl and mix or layer on individual plates. Drizzle with dressing right before serving.

Candied Almonds

Almonds, ½ c

Sugar, ⅛ c

Over medium low heat, add almonds to a dry saute pan and top with sugar. Stir continuously until sugar is melted and coating almonds. Cool on wax paper, or foil. Break up, as needed.

Balsamic Dressing

Extra virgin olive oil, 4 T

Balsamic vinegar, 2 T

Salt, ¼ tsp

Few cracks of fresh ground pepper.

Double or quadruple this recipe and store in a glass jar in your pantry. Shake before use.

Better Bonus Tip: For extra flavor, add mustard, shallot or garlic powder.

~Ashley