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#1 Pea Salad Most Requested!
Lunch American

#1 Pea Salad Most Requested!

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl.
  2. 2 Add almonds and onions to peas; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.

By Janie Hubshman-Edinger

Broccoli Strawberry Salad
Lunch American

Broccoli Strawberry Salad

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl.
  2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl until blended; pour over broccoli mixture. Sprinkle almonds over salad; gently toss to coat.
  3. 3 Cover salad with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By mama426

Homemade Mixed Nut Butter
Lunch American

Homemade Mixed Nut Butter

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
  2. 2 Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
  3. 3 Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
  4. 4 Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

By Jalejandrof

Mayo Free Cabbage Salad
Lunch American

Mayo Free Cabbage Salad

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Whisk canola oil, sugar, red wine vinegar, and soy sauce together in a large bowl until sugar has dissolved. Toss in cabbage, green onions, almonds, and sunflower seeds. Cover bowl and refrigerate before serving, at least 1 hour; slaw tastes better when chilled overnight.

By Shalvie

Spinach and Mango Salad
Lunch American

Spinach and Mango Salad

4.2

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
  3. 3 In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
  4. 4 In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

By Gillian McLennan

Chewy No-Bake Granola Bars
Lunch American

Chewy No-Bake Granola Bars

4.3

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Grease a 9x13-inch baking dish.
  2. 2 Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
  3. 3 Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
  4. 4 Spread oat mixture into the prepared baking dish. Press chocolate chips into the top. Refrigerate until chilled, about 1 hour.
  5. 5 Sliced chilled granola mixture into 24 bars.

By Dana

Georgie's Mango Papaya Salad
Lunch American

Georgie's Mango Papaya Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  2. 2 Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  3. 3 Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

By Georgie Hanson

Summer Cabbage Salad
Lunch American

Summer Cabbage Salad

4.4

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

By Shannon Nelson

Tarragon Chicken Salad
Lunch American

Tarragon Chicken Salad

4.3

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  2. 2 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

By jessica

Mandarin Almond Salad
Lunch American

Mandarin Almond Salad

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a large bowl, combine the romaine lettuce, oranges and green onions.
  2. 2 Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
  3. 3 Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
  4. 4 Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

By BDEGER

Brown Rice and Kale Salad
Lunch American

Brown Rice and Kale Salad

4.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  2. 2 Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
  3. 3 Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

By AFulton

Spiralized Carrot and Radish Salad with Peach Vinaigrette
Lunch American

Spiralized Carrot and Radish Salad with Peach Vinaigrette

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
  2. 2 Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
  3. 3 Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

By Arizona Desert Flower

Roasted Carrot Salad
Lunch American

Roasted Carrot Salad

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Spread on an ungreased baking sheet.
  3. 3 Bake carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
  4. 4 Once cool, return carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

By Morgan

Mimi's Curried Hawaiian Chicken Salad
Lunch American

Mimi's Curried Hawaiian Chicken Salad

4.5

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  2. 2 In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  3. 3 Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  4. 4 Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

By LEGALPEACH

Chef John's White Gazpacho
Lunch American

Chef John's White Gazpacho

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.
  2. 2 Combine cooled leeks, cucumbers, water, bread cubes, crème fraîche, almonds, grapes, vinegar, and remaining 1 tablespoon oil in a blender; blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.
  3. 3 Season with cayenne pepper and salt; taste and add more vinegar if desired. Garnish servings with dill oil (see Chef's Note), thinly sliced grapes, slivered almonds, and fresh dill.

By John Mitzewich

Jamie's Cranberry Spinach Salad
Lunch American

Jamie's Cranberry Spinach Salad

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
  2. 2 Make dressing: Whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika in a medium bowl.
  3. 3 Combine spinach with toasted almonds and cranberries in a large serving bowl. Pour dressing over spinach mixture; toss well.

By Jamie Hensley

Green Salad with Cranberry Vinaigrette
Lunch American

Green Salad with Cranberry Vinaigrette

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until nuts begin to brown, about 5 minutes.
  3. 3 Combine oil, cranberries, vinegar, water, Dijon mustard, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until vinaigrette is smooth.
  4. 4 Toss mixed greens, almonds, onion, and blue cheese with vinaigrette in a large bowl until evenly coated.

By Nancy W

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing
Lunch American

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
  2. 2 In a bowl, mix mayonnaise, lime juice, ginger and milk.
  3. 3 Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

By JPMJ

Spring Salad
Lunch American

Spring Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
  3. 3 Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

By Kathleen White

Cornucopia Salad
Lunch American

Cornucopia Salad

4.9

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
  2. 2 In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
  3. 3 Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

By Christine720

Mad Hatter Salad
Lunch American

Mad Hatter Salad

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Toss together coleslaw mix, broccoli, and green onions in a large bowl. Set aside.
  2. 2 Melt butter in a large skillet over medium heat. Crumble ramen noodles into a bowl, and mix with almonds and sunflower seeds. Sprinkle ramen seasoning packets over top. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
  3. 3 Combine sugar, oil, vinegar, and soy sauce in a jar with a tight-fitting lid. Seal, and shake vigorously to blend.
  4. 4 Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

By Katherine S Otter