02 June 2009

Random Vegetable Salad with Toasted Almonds

In a produce-round-up of the fridge, I concocted this salad and it was wonderful. It was made of spinach, mixed field greens, parsley, dill, red pepper, fennel and toasted almonds with lemon-dijon dressing. Delicious random vegetables unite! Really though, it's the toasted almonds that made this salad. Contrary to what I thought two days ago, nuts should not be toasted under the broiler; rather you should toast them at the lowest possible temperature your oven will go. And keep checking on them until they are done. These almonds took about five minutes to toast at 200°F.

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