Here’s an experimental sort of a salad that actually turned out to be quite good, in my opinion.
The experiment :
- I made an Almond flavored dressing
- I have never added grapes to a salad before
And I think it’s safe to say, that I was quite pleased with both my experimental adventures.
Here’s what you need:
2 cucumbers chopped
good handful of cherry tomatoes
1/2 can of chickpeas (washed and drained)
1 cup seedless grapes cut into halves
good handful of parsley finely chopped
1 cup iceberg lettuce torn
1/2 cup almonds roughly chopped (not butchered)
2 tbs flax seeds
4tbsp lemon juice
2tbsp olive oil
2-3 drops almond extract
pinch of sugar (optional)
pinch of black pepper
Take a bowl and throw in all your fruits,veggies and salad greens together SANS the almonds and flax seeds. Toss it up so that the parsley is evenly combined with everything else. Take a frying pan and turn the heat up on high. Chop up your almonds while your frying pan heats up. Throw in the almonds into your NON-GREASED pan, stare at it for about 15 to 20 seconds, turn off the heat and give the almonds a good toss. While the other side of your almonds is roasting, you can make the dressing. Just emulsify the lemon juice and the olive together first before adding the rest of the ingredients. Pour the dressing over the salad, give it a good toss, sprinkle flax seeds on top and finish off with roasted almonds. Voila! Ready to devour!