ALMOND SALAD RECIPES

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CRANBERRY-ALMOND BROCCOLI SALAD RECIPE | MYRECIPES



Cranberry-Almond Broccoli Salad Recipe | MyRecipes image

Broccoli salad is usually drowning in a creamy, often very sweet, dressing and studded with 1/2 pound crumbled bacon, making it more about the creamy dressing and bacon than about the actual broccoli. Ours uses a combination of canola mayonnaise and Greek yogurt to keep the calories in check. We opt for center-cut bacon (a bit less of it) and swap the usual raisins for lower-sugar dried cranberries to pack a subtle punch of tart. The best part of this salad? The longer it sits, the better it gets.

Provided by Callie Nash

Total Time 1 hours 15 minutes

Yield Serves 8 (serving size: about 1/2 cup)

Number Of Ingredients 11

¼ cup finely chopped red onion
⅓ cup canola mayonnaise
3 tablespoons 2% reduced-fat Greek yogurt
1 tablespoon cider vinegar
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 cups coarsely chopped broccoli florets (about 1 bunch)
⅓ cup slivered almonds, toasted
⅓ cup reduced-sugar dried cranberries
4 center-cut bacon slices, cooked and crumbled

Steps:

  • Soak red onion in cold water for 5 minutes; drain.
  • Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

Nutrition Facts : Calories 104 calories, CarbohydrateContent 11 g, CholesterolContent 4 mg, FatContent 5.9 g, FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 0.8 g, SodiumContent 224 mg, SugarContent 5 g

ALMOND-CRUSTED SALMON AND SALAD RECIPE | ALLRECIPES



Almond-Crusted Salmon and Salad Recipe | Allrecipes image

This tasty and versatile almond-crusted salmon makes a quick weeknight dish for four.

Provided by Test2365

Categories     Salmon Fillets

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, divided
2 teaspoons lemon juice, divided
salt and ground black pepper to taste
2 (8 ounce) fillets wild salmon fillets
½ teaspoon Himalayan salt, or to taste
½ cup finely crushed almonds
1 (6 ounce) package baby spinach leaves
1 cup cherry tomatoes

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C). Grease a baking pan with 1 tablespoon olive oil.
  • Mix remaining olive oil, 1 teaspoon lemon juice, salt, and black pepper together in a bowl to form the salad dressing.
  • Brush salmon fillets with remaining 1 teaspoon lemon juice. Sprinkle with Himalayan salt and black pepper. Cover top and sides of salmon with almonds. Place salmon skin-side down in the prepared baking pan. Sprinkle any remaining almonds on top, pressing gently to adhere.
  • Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes. Let cool; cut each fillet in half.
  • Place spinach and tomatoes in a bowl. Add dressing; toss to coat. Serve alongside the salmon.

Nutrition Facts : Calories 302.3 calories, CarbohydrateContent 7.2 g, CholesterolContent 48 mg, FatContent 19.8 g, FiberContent 3.5 g, ProteinContent 25.8 g, SaturatedFatContent 2.6 g, SodiumContent 378.3 mg, SugarContent 1.1 g

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