The Pioneer Woman Tasty Kitchen
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Nut ‘N’ Honey Baby Greens Salad

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Level: Easy

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Description

Frisée, red leaf lettuce, honey white balsamic, bulgur wheat, scallions, candied almonds, feta. A “sit up straight and pay attention to me” salad!

Ingredients

  • FOR THE SALAD:
  • 1 teaspoon Butter (or Butter Spread)
  • ⅓ cups Sliced Almonds
  • 1 teaspoon Sugar
  • 1 container (5 Oz. Size) 50-50 Salad Mix
  • 4 Tablespoons Prepared Bulgur (See Note)
  • 4 Tablespoons Feta Cheese, Fine Crumbles
  • 3 whole Scallions, Sliced Thinly
  • FOR THE DRESSING:
  • ½ cups Quality Olive Oil
  • ¼ cups White Balsamic Vinegar
  • 1 Tablespoon Honey, Plus More, To Taste
  • 1 teaspoon Dijon Mustard
  • ⅛ teaspoons Onion Powder
  • ⅛ teaspoons Garlic Powder
  • Salt And Freshly Ground Black Pepper, To Taste

Preparation

Melt butter in a large wide nonstick skillet or griddle over medium heat. Add almond slices and spread in single layer. Sprinkle with ½ teaspoon of sugar and stir to coat evenly. Sprinkle remaining ½ teaspoon sugar. Stir again then return to single layer. Cook for 2 minutes or until almonds turn a medium golden brown, stirring occasionally. Set aside to cool.

Whisk salad dressing ingredients together until well blended and slightly thick. Taste for seasoning. Add more honey ¼ tablespoon at a time until you reach the desired level of sweetness. I usually use 1 ½ tablespoons.

In a large bowl, combine all the salad ingredients. Drizzle just under half the dressing and toss. Add more dressing if needed, toss again, then serve.

Notes:
• Prepare the bulgur well in advance of making the salad so it has time to fully hydrate and cool. To prepare bulgur, measure out equal portions of bulgur and water. Heat water in a microwave until just boiling. Remove and add bulgur, stirring to fully soak. Allow to sit until fully absorbed and cooled, at least 2 hours. The bulgur should be loose and crumbly. If too wet, squeeze out excess water through a clean cotton towel.
• Makes enough dressing for two salads.

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