Type what you have

Ingredients

• ✓ almond
• coleslaw mix
• beef-flavored ramen noodle
• sunflower seed
• green onion
• water chestnut
• canola oil
• vinegar
• white sugar

Instructions

1. 1 Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
2. 2 Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

By Allrecipes Member

Ingredients

• ✓ almond
• bacon
• butter
• green bean

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add almonds to the skillet at this time; cook and stir until almonds are light golden brown.
2. 2 Remove bacon to a paper towel-lined plate, leaving bacon drippings in the skillet. Crumble or chop bacon, then return to the skillet. Melt butter in with drippings. Add green beans; cook and stir until tender, about 8 minutes.

By Lizzie Qualls McCrory

Ingredients

• ✓ almond
• butter
• black rice
• onion
• water
• chicken bouillon

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes.
3. 3 Add water and bouillon; bring to a boil.
4. 4 Reduce the heat to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

By Love2cook32

Ingredients

• ✓ almond
• bacon
• olive oil
• red wine vinegar
• white sugar
• salt
• garlic
• gorgonzola cheese
• baby green

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
2. 2 Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
3. 3 Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

By Cheri

Ingredients

• ✓ almond
• napa cabbage
• green onion
• butter
• ramen noodle
• sesame seed
• vegetable oil
• white sugar
• cider vinegar
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter.
4. 4 Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
5. 5 Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
6. 6 Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
7. 7 Enjoy!

By Carol

Ingredients

• ✓ almond
• bacon
• garlic
• brussels sprout
• red wine vinegar
• salt
• pepper

Instructions

1. 1 Cook bacon in a large, deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon; set aside.
2. 2 Add almonds and garlic to drippings in the skillet; cook briefly over medium heat until toasted. Add Brussels sprouts; quickly toss to coat with drippings. Sprinkle red wine vinegar over sprouts; toss to coat. Cook, stirring frequently, until sprouts are wilted. Off heat, stir in bacon; season with salt and black pepper.

By Boomdog02

Ingredients

• ✓ almond
• sugar
• canola oil
• salt
• balsamic vinegar
• salad green
• cranberry
• strawberry
• mango
• onion

Instructions

1. 1 Place sugar, oil, salt, and vinegar in a jar with a lid. Seal the jar and shake vigorously to mix.
2. 2 In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

By scoopnana

Ingredients

• ✓ almond
• bacon
• broccoli
• red onion
• raisin
• mayonnaise
• white sugar
• white wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.
3. 3 Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.
4. 4 To make the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.
5. 5 Stir dressing into the salad until broccoli is evenly coated.
6. 6 Serve immediately or chill the salad before serving, as desired. Enjoy!

By Nora

Ingredients

• ✓ almond
• butter
• green bean
• garlic powder
• salt
• dried cranberry
• orange juice
• white pepper

Instructions

1. 1 Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until beans are tender, about 2 minutes.
2. 2 Add almonds and cranberries; toss lightly to combine. Add orange juice and season with white pepper.

By Billy Lee Cuthbertson Jr

Ingredients

• ✓ almond
• apple cider vinegar
• sugar
• vegetable oil
• paprika
• worcestershire sauce
• butter
• romaine heart
• strawberry

Instructions

1. 1 Whisk vinegar, sugar, oil, paprika, and Worcestershire sauce together in a small bowl until well combined. Cover and refrigerate vinaigrette for at least 6 hours.
2. 2 Melt butter in a medium skillet over medium heat. Add almonds; cook until toasted and golden brown. Cool.
3. 3 Toss romaine, strawberries, and toasted almonds together in a large bowl until well combined; toss with vinaigrette just before serving.

By Trina

Ingredients

• ✓ almond
• sweet potato
• sweet onion
• olive oil
• amaretto liqueur
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss sweet potatoes, onions, olive oil, amaretto, thyme, salt and pepper in a shallow medium-sized baking dish.
3. 3 Cover and bake in the preheated oven for 30 minutes. Uncover and bake 20 minutes more. Sprinkle with toasted almonds.

By Jean Carper

Ingredients

• ✓ almond
• couscous
• water
• cranberry
• apricot
• scallion
• cumin
• salt
• black pepper

Instructions

1. 1 Place couscous in a bowl and pour boiling water over top. Gently stir, then cover and let sit for 5 minutes.
2. 2 Meanwhile, place cranberries in a glass liquid measure and add water to cover. Microwave on high for 1 minute; drain.
3. 3 Add cranberries to the couscous, along with almonds, apricots, scallions, cumin, salt, and pepper. Toss well to combine. Serve at room temperature or chilled.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ almond
• sugar
• vegetable oil
• apple cider vinegar
• hot sauce
• white sugar
• salt
• black pepper
• spring mix lettuce
• mandarin orange
• strawberry
• celery
• red onion
• parsley

Instructions

1. 1 Heat a heavy-bottomed pan over medium heat. Stir almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
2. 2 Whisk vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle toasted almonds over the salad to serve.

By Jenn

Ingredients

• ✓ almond
• olive oil
• onion
• garlic
• chicken broth
• sugar
• mustard
• cider vinegar
• kale
• cranberry
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens and turns translucent, about 5 minutes. Add chicken broth, sugar, mustard, and vinegar; bring to a boil over high heat. Stir in kale; cook, covered, until wilted, about 5 minutes.
2. 2 Add dried cranberries; boil, uncovered, until liquid reduces by about half and cranberries soften, about 15 minutes. Season with salt and black pepper. Sprinkle with sliced almonds before serving.

By SJRJA

Ingredients

• ✓ almond
• apple
• apple
• pear
• celery
• raisin
• green grape
• cranberry
• yogurt
• white sugar
• brown sugar
• mayonnaise
• lemon juice
• cinnamon

Instructions

1. 1 In a large bowl, combine apples, pear, celery, almonds, raisins, grapes, and cranberries. In a separate bowl, stir together yogurt, both sugars, mayonnaise, lemon juice, and cinnamon. Pour dressing over fruit mixture and gently stir until evenly coated.

By Jenny Mahler

Ingredients

• ✓ almond
• water
• quinoa
• red bell pepper
• kale
• coconut oil
• sweet onion
• garlic
• feta cheese
• lemon
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
2. 2 Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

By Selayma

Ingredients

• ✓ almond
• balsamic vinegar
• dijon mustard
• honey
• shallot
• garlic
• salt
• black pepper
• olive oil
• red lettuce leaf
• red onion
• strawberry
• feta cheese

Instructions

1. 1 To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
2. 2 Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

By Cincy Emily

Ingredients

• ✓ almond
• chive
• cornstarch
• white wine
• almond milk
• black pepper
• salt
• thyme
• garlic
• shallot
• cremini mushroom
• olive oil
• green bean
• salt
• water
• brown sugar
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Ingredients

• ✓ almond
• water
• quinoa
• salt
• asparagus
• feta cheese
• green onion
• parsley
• thyme
• lemon
• lemon juice
• olive oil
• honey
• garlic
• mustard
• black pepper

Instructions

1. 1 Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
2. 2 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
3. 3 Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
4. 4 Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

By AnnInLondon

Ingredients

• ✓ almond
• turkey breast
• cranberry
• cranberry sauce
• wonton wrapper
• vegetable oil

Instructions

1. 1 Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
2. 2 Heat the oil in large skillet or deep fryer.
3. 3 Fry the wontons in the hot oil until golden brown. Drain on paper towels.

By Marianna

Ingredients

• ✓ almond
• rotisserie chicken
• cabbage
• green onion
• ramen noodle
• sesame seed
• olive oil
• apple cider vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

By Rachel

Ingredients

• ✓ almond
• green onion
• carrot
• red bell pepper
• sugar snap pea
• chicken breast
• cilantro
• white sugar
• white vinegar
• sesame oil
• teriyaki sauce
• mustard

Instructions

1. 1 In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
2. 2 In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

By LINDA W

Ingredients

• ✓ almond
• broccoli coleslaw mix
• sunflower seed
• ramen noodles
• canola oil
• white sugar
• white wine vinegar
• green onion

Instructions

1. 1 Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles in a bowl.
2. 2 Whisk canola oil, sugar, vinegar, and ramen noodle seasoning packet together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in the refrigerator before serving, 1 ½ hours.

By ASMITH27516

Ingredients

• ✓ almond
• beef flavor ramen noodles
• seasoning packet
• sunflower seed kernel
• green onion
• oil and vinegar salad dressing
• white sugar
• coleslaw mix

Instructions

1. 1 Gather all ingredients.
2. 2 Crush ramen noodles in a bowl. Stir in seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar; mix until sugar is dissolved.
3. 3 Place slaw mix into a large salad bowl; pour dressing mixture on top and toss lightly to combine well.

By Tray_H

Ingredients

• ✓ almond
• sesame seed
• bacon
• white sugar
• white vinegar
• monosodium glutamate
• vegetable oil
• garlic
• leaf lettuce
• chow mein noodle

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Spread the almonds and sesame seeds onto an ungreased baking sheet.
3. 3 Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, cool, and crumble.
4. 4 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
5. 5 Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.

By Laura

Ingredients

• ✓ almond
• carrot
• sesame seed
• rice vinegar
• sesame oil
• soy sauce
• white sugar

Instructions

1. 1 Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
2. 2 Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
3. 3 Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
4. 4 Cover greens and refrigerate to marinate at least 1 hour before serving.

By Cookiemonster

Ingredients

• ✓ almond
• ramen noodle
• chicken seasoning
• coleslaw mix
• carrot
• sunflower seed
• green onion
• vinegar

Instructions

1. 1 Crush ramen noodles into a large bowl. Pour seasoning packets into a jar.
2. 2 Add coleslaw mix, almonds, sunflower seeds, and green onions to ramen noodles. Mix until well combined.
3. 3 Add vinegar to ramen seasoning; cover the jar and shake until well mixed. Pour dressing over coleslaw mixture and toss to coat. Refrigerate until flavors have blended, about 1 hour.

By SloppyJo

Ingredients

• ✓ almond
• rice vinegar
• sugar
• vegetable oil
• ramen noodle
• seasoning packet
• romaine lettuce
• mandarin orange segment

Instructions

1. 1 In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
2. 2 Crush ramen noodles in the packages. Pour into salad dressing.
3. 3 In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

By DGRIFF718

Ingredients

• ✓ almond
• canola oil
• bok choy
• green onion
• ramen noodle
• canola oil
• white sugar
• balsamic vinaigrette salad dressing
• soy sauce

Instructions

1. 1 Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
2. 2 Toss bok choy, green onions, and ramen noodles with the almonds.
3. 3 Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
4. 4 Pour dressing over vegetables and toss to mix.

By Cookmaster

Ingredients

• ✓ almond
• olive oil
• white sugar
• cider vinegar
• chicken ramen noodle
• broccoli coleslaw mix
• raisin
• green onion
• green bell pepper

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen