June 17, 2016
Salads, Vegetable Salad, Dairy,
Nuts/Seeds, Fruit, North American, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Summer, Hand Mix/Whisk, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy more
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"realsimpledotcom recently shared a series of new & creative summer salads. This is the 2nd of 2 that I found particularly appealing. The 2 recipes are very similar as the dressing & the prep steps are virtually identical, but the salad ingredients & flavor profiles are unique. I can almost taste this salad w/its combo of creamy avocado & bite from the blue cheese. Yum! Time does not include the time to cool the toasted almonds, but you are preparing the dressing during that time so it's probably not relevant. ENJOY!"
Heat oven to 350F. On a rimmed baking sheet, toast the almonds (tossing once) until golden (3-5 min). Allow to cool & set aside.
In a lrg bowl, whisk together the oil, vinegar, mustard, honey, salt & pepper.
Add the frisée, avocado, blue cheese & almonds. Toss to coat & divide among 4 salad plates/bowls to serve.
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Very good salad! Took me a while to find the frisee.....think this would be just as good with other lettuces, especially arugula. My son threw in some cranberries as well. Congrats on your Football Game Win!!
I really enjoyed this lovely salad, the dressing is very tasty. I halved the recipe and took a shortcut by using store bought roasted almond slivers and used feta in lieu of the blue cheese. Thx for sharing this recipe.