Autumn Salad with Candied Almonds

By kdsorgen

from Patty Roper's new cookbook AT THE TABLE

Ingredients

• Dressing:
• 1 cup slivered almonds
• 4 Tbsp sugar
• 8 cups mixed salad greens
• 1 cup feta cheese, crumbled
• 1 cup dried cranberries
• 1 tsp salt
• 1/4 tsp Tabasco red pepper sauce
• 3 Tbsp white wine vinegar
• 3 Tbsp sugar
• 1/2 cup salad oil

Preparation

Step 1

For candied almonds, cook almonds and sugar in small iron skillet over high heat until almonds are coated in syrup and are light brown, stirring constantly. Pour onto a foil lined surface. Cool, then break into pieces. Mix salad greens, feta, and cranberries. Chill, covered, in refrigerator.

For dressing, combine ingredients in a jar and shake well. Drizzle dressing over salad, and toss to mix well. Sprinkle with candied almonds.

Serves 10-12