For the past couple of months my kids and I have been trying our hand at gardening. It’s been a little bit of an experimental process, to say the least, and some things seem to be going great, while others have been a total failure. So while there’s definitely been a learning curve, we’ve been pleasantly surprised by the ease of a few things in our humble little garden.
So far our favorites seem to be the red peppers, the tomatoes, and the spring lettuce mix. While the red peppers and tomatoes continue to ripen, the lettuce was finally ready to harvest this week. Well, it was probably a little more ready last week, but I wasn’t ready! So today the kids and I went out back and cut off the lettuce heads and brought them inside for a good washing.
We were all so pleased with the fruits errr…vegetables of our labors? Blair wanted to help in every little step of the making of this delicious salad. Of course, once it came time to eat it, she wanted nothing to do with it. It’s ok, she picked the apples and almonds out of it and washed them down with some green juice, so it’s all about the same, right? Kids!
I hope you all enjoy and can appreciate the healthier options in this salad. I love using coconut sugar whenever I can as a more natural sweetener. And this was actually my first time using it to candy my almonds, which turned out to be a huge success. So there ya go! Hope you all like it. Be sure to leave any comments or questions in the comment section. I’d love to hear from you.
Apple Almond Salad with Lemon Vinaigrette
- 4 cups mixed lettuce (or kale)
- 1 crisp apple, chopped
- 1/4 cup slivered almonds, *candied in coconut sugar
- 1/2 cup finely grated parmesan cheese
- 1/4 cup dried blueberries
- 1/8 cup fresh squeezed lemon juice
- 1/8 cup olive oil
- 1/2 tsp coconut sugar
- 1/4 tsp salt
In a large bowl combine lettuce, apple, slivered almonds, parmesan cheese and dried blueberries.
In a large small bowl combine all ingredients for lemon vinaigrette dressing. Mix well.
Pour dressing over salad and toss to evenly coat. Season with s&p, if desired.
*Candied almond slivers – To make, I simply heat some coconut sugar in a pan over med/low heat until it liquifies. Remove from heat, add almonds and stir to coat. Pour almonds out onto parchment paper and allow to cool. Crumble over salad.