Type what you have

Ingredients

• ✓ almond
• olive oil
• red wine vinegar
• white sugar
• soy sauce
• cabbage
• green onion
• sunflower seed kernel
• raisin

Instructions

1. 1 Whisk oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves. Set aside.
2. 2 Toss cabbage, green onions, almonds, sunflower seeds, and raisins together in a large bowl; drizzle viniagrette over top and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving.

By Sharon Angel

Ingredients

• ✓ almond
• walnut
• date
• cranberry
• coconut
• cocoa powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
3. 3 Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until set, about 10 minutes.

By BoKristensen

Ingredients

• ✓ almond
• mayonnaise
• milk
• white sugar
• bacon bits
• parmesan cheese
• baby spinach
• cauliflower

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread nuts onto a baking sheet.
3. 3 Toast nuts in the preheated oven until golden brown and fragrant, 5 to 10 minutes. Watch as they bake because they burn quickly. Set nuts aside to cool to room temperature.
4. 4 Mix together mayonnaise, milk, and sugar in a large salad bowl. Stir in bacon bits and Parmesan cheese until dressing is well combined and creamy.
5. 5 Place spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl; stir lightly to coat with dressing.

By Autumn

Ingredients

• ✓ almond
• sunflower seed
• coconut
• apricot
• coconut oil
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.
2. 2 Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
3. 3 Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.
4. 4 Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.
5. 5 Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

By princessgertie

Ingredients

• ✓ almond
• cabbage
• green onion
• chicken flavored ramen noodle
• olive oil
• white sugar
• white vinegar

Instructions

1. 1 In a large bowl, combine the cabbage, green onions, noodles and almonds.
2. 2 Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage and noodle mixture and mix well to coat. Refrigerate until chilled and serve.

By golfmommy

Ingredients

• ✓ almond
• bok choy
• green onion
• ramen noodle
• sesame seed
• olive oil
• lemon juice

Instructions

1. 1 Combine bok choy and green onions; cover and chill.
2. 2 Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
3. 3 Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
4. 4 Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

By SUSANNECS

Ingredients

• ✓ almond
• pea
• onion
• mayonnaise
• black pepper

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

Ingredients

• ✓ almond
• chicken breast
• grape
• red onion
• celery
• basil
• mayonnaise

Instructions

1. 1 In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds, and mayonnaise. Mix well; chill and serve.

By Kristine

Ingredients

• ✓ almond
• brussels sprout
• dijon mustard
• honey
• olive oil
• cherry
• sea salt

Instructions

1. 1 Slice each Brussels sprout into 5 or 6 slices.
2. 2 Mix Dijon mustard and honey together in a small bowl.
3. 3 Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.

By Chef V

Ingredients

• ✓ almond
• chicken
• celery
• grape
• parsley
• salt
• mayonnaise
• heavy cream

Instructions

1. 1 In a medium bowl, whip cream to soft peaks.
2. 2 Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

By Becky Riley

Ingredients

• ✓ almond
• fusilli pasta
• chicken
• onion
• cranberry
• celery
• poppy seed salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, rinse in cold water, and drain again.
2. 2 Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl. Drizzle with poppy seed dressing and stir to coat.

By lee jean

Ingredients

• ✓ almond
• cabbage
• green onion
• ramen noodle
• seasoning packet
• cilantro
• rice wine vinegar
• vegetable oil

Instructions

1. 1 Combine cabbage, green onions, and almonds in a large bowl. Crush ramen noodles; stir into cabbage mixture. Stir in cilantro; toss to combine.
2. 2 Combine vinegar, oil, and ramen noodle seasoning packet in a small bowl; toss into cabbage mixture.

By Nancy C

Ingredients

• ✓ almond
• cooking spray
• corn syrup
• romaine lettuce
• blackberry
• feta cheese
• lemon juice
• olive oil
• sesame oil

Instructions

1. 1 Spray a baking sheet with cooking spray.
2. 2 Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
3. 3 Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
4. 4 Toss lettuce, blackberries, and feta cheese together in a large bowl.
5. 5 Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
6. 6 Break up cooled almonds and add to the salad. Mix dressing into the salad.

By kapalua

Ingredients

• ✓ almond
• cream cheese
• creamy salad dressing
• pineapple tidbit
• chunk chicken
• grape

Instructions

1. 1 Beat cream cheese in a medium bowl until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice.
2. 2 Stir in pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill in the refrigerator until serving.

By Shirlie Burns

Ingredients

• ✓ almond
• bow-tie pasta
• ham
• celery
• cranberry
• mayonnaise
• apple cider vinegar
• white sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil until cooked through yet tender, about 12 minutes; drain.
2. 2 Rinse the pasta in cold water until completely chilled; drain. Transfer cool pasta to a large mixing bowl.
3. 3 Toss the ham, celery, dried cranberries, and sliced almonds with the bow-tie pasta to mix evenly.
4. 4 Stir the mayonnaise, apple cider vinegar, and sugar together in a bowl.
5. 5 Pour the mayonnaise dressing over the pasta mixture; toss to coat evenly.

By My Hot Southern Mess

Ingredients

• ✓ almond
• olive oil
• white vinegar
• white sugar
• soy sauce
• baby bok choy
• green onion
• chow mein noodle

Instructions

1. 1 In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
2. 2 Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

By SYS1

Ingredients

• ✓ almond
• chicken
• red pepper
• celery
• salt
• black pepper
• mayonnaise
• cilantro
• honey
• sesame oil
• ginger root
• mandarin orange

Instructions

1. 1 Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
2. 2 Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
3. 3 Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

By Patricia Wensley

Ingredients

• ✓ almond
• albacore tuna
• green onion
• celery
• green olive
• caper
• mayonnaise
• sour cream
• worcestershire sauce

Instructions

1. 1 Combine tuna, green onions, celery, green olives, almonds, and capers in a mixing bowl.
2. 2 Whisk together mayonnaise, sour cream, and Worcestershire sauce in a small bowl.
3. 3 Blend together dressing and tuna mixture. Serve on a bed of lettuce or with croissant as a tuna salad sandwich.

By Patricia Jones

Ingredients

• ✓ almond
• cucumber
• almond milk
• mint leaves
• garlic
• salt
• black pepper
• labneh
• olive oil
• mint leaves

Instructions

1. 1 Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth.
2. 2 Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.

By ServingsofYum

Ingredients

• ✓ almond
• olive oil
• horseradish
• rice vinegar
• brown sugar
• boysenberry jam
• spinach leaf
• boysenberry

Instructions

1. 1 Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
2. 2 Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad; serve immediately.

By PatiO

Ingredients

• ✓ almond
• egg
• romaine lettuce
• red bell pepper
• onion
• ranch salad dressing
• alfalfa sprout
• salt
• black pepper

Instructions

1. 1 Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
2. 2 Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.

By Apple Jacks

Ingredients

• ✓ almond
• romaine lettuce
• mandarin orange
• green onion
• white sugar
• apple cider vinegar
• salt
• mustard
• vegetable oil
• poppy seed

Instructions

1. 1 Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
2. 2 Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

By Rhonda

Ingredients

• ✓ almond
• canola oil
• red wine vinegar
• white sugar
• lemon juice
• salt
• mustard
• red leaf lettuce
• mandarin orange

Instructions

1. 1 Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
2. 2 Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

By Chef Stef

Ingredients

• ✓ almond
• oat
• quinoa
• chia seed
• peanut butter
• honey
• coconut oil
• flaxseed meal
• salt
• dark chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
2. 2 Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
3. 3 Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
4. 4 Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
5. 5 Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

By Mindy Nettesheim-Flynn

Ingredients

• ✓ almond
• chicken
• lemon juice
• salad dressing
• salt
• pineapple tidbits
• green grape
• water chestnut
• lettuce

Instructions

1. 1 In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
2. 2 Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.

By Sara

Ingredients

• ✓ almond
• arugula
• blood orange
• red grapefruit
• pomegranate seed
• white balsamic vinegar
• caramel syrup
• sesame oil

Instructions

1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Ingredients

• ✓ almond
• salad dressing
• white vinegar
• white sugar
• poppy seed
• spinach
• salad green
• mandarin orange
• red onion

Instructions

1. 1 Make poppy seed dressing: Whisk together creamy salad dressing, vinegar, sugar, and poppy seeds; set aside.
2. 2 Prepare the salad: Arrange spinach leaves, mixed salad greens, oranges, onion, then almonds onto individual salad plates.
3. 3 Drizzle with poppy seed dressing to serve.

By Siobhan

Ingredients

• ✓ almond
• chicken
• celery
• green bell pepper
• onion
• pimento pepper
• salt
• lemon juice
• mayonnaise
• swiss cheese
• potato chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
3. 3 Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

By NORMAG

Ingredients

• ✓ almond
• mixed salad greens
• apple
• feta cheese
• red onion
• raisin
• raspberry vinaigrette salad dressing

Instructions

1. 1 Toss salad greens, apple, almonds, feta, onion, and raisins together in a large salad bowl until well blended.
2. 2 Apply salad dressing to individual servings.

By SKETTYMAKER

Ingredients

• ✓ almond
• red wine vinegar
• olive oil
• white sugar
• soy sauce
• margarine
• sesame seed
• ramen noodle pasta
• bok choy
• green onion

Instructions

1. 1 In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
2. 2 Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. 3 Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

By JPW94