This week I'm sharing one of my favorite salads, a vegetarian almond citrus salad. The only component that needs to be made is the dressing, so it's great to prepare a day or two ahead of time. I normally make the dressing on Sunday, and store it in a small jar in the refrigerator. I hope you enjoy this and all the recipes this weekend! Thank you to Liz for hosting!
Sandwiches, Wraps and Entrees:
- Baked Ham and Cheese Rolls from Big Bear's Wife
- Balsamic Butter Beans with Smoked Sausage and Spinach from Eat, Move, Shine
- British Bento Lunch Box from Ninja Baking
- Carrot Cake and Zucchini Bread "Sushi" from Cupcakes & Kale Chips
- Greek-style Spinach Hand Pies from Kimchi MOM
- Homemade Uncrustables from Treats & Trinkets
- Indian Spiced Chicken Meatball Wraps from Soni's Food
- Madam Wong's Pizza Rolls from Food Lust People Love
- Malibu Chicken Tortilla Pinwheels from Home Cooking Memories
- Peanut Butter & Jelly Rolls from Killer Bunnies, Inc
- Pizzadillas from La Cocina de Leslie
- Popcorn Chicken Bento from The Urban Mrs
- Potato Mushroom and Cheese Focaccia from Family Foodie
- Sausage Roll Ups from The Food Army Wife
- Scotch Eggs from My Cute Bride
- Stawberry and Chicken Pasta Salad with Strawberry Vinaigrette from Table for Seven
- Turkey, Pesto and Sun-Dried Tomato Wraps from La Bella Vita Cucina
- Almond Citrus Salad from No One Likes Crumbley Cookies
- Banana Bread Muffins from Curious Cuisiniere
- Best Basic Hummus from Supper for a Steal
- Blueberries & Cream Granola from The Messy Baker
- Blueberry Egg Bagels from What Smells So Good?
- Cheese Cracker Recipe from Growing Up Gabel
- Creamy Orzo & Peas {Dairyfree} from The Not So Cheesy Kitchen
- Mini Griddle Cakes from Noshing with the Nolands
- Quinoa and Green Bean Salad with Tibetan Dressing from Healthy. Delicious.
- Biscoff White Chocolate Blondies from Cookin' Mimi
- Caramel and Rolo Rice Krispie Treats from That Skinny Chick Can Bake
- Cinnamon Zucchini Brownies from Cindy's Recipes and Writings
- Cocoa Crispy Sunbutter Bars from Alida's Kitchen
- Cookie Butter Granola Bites from Hezzi-D's Books and Cooks
- "Free" Brownies from Jane's Adventure in Dinner
- Honey Oat Bars from Magnolia Days
- No Bake Peanut Butter Rice Krispies Cookies from Pies and Plots
- Peanut Butter Chocolate Chip Granola Cookies from Peanut Butter and Peppers
And remember that we have a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.
Almond Citrus Salad
Prep Time 10 minutes
Inactive Prep Time 5 minutes
Cook Time 5 minutes
Servings 5-6
Ingredients
2 romaine lettuce hearts
1 bag of shredded carrots
3 oz sliced almonds
3 oz dried cranberries
zest of one lemon
1 tbsp olive oil
2 cloves of minced garlic
juice of 2 lemons
1/4 cup low fat buttermilk
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Steps
Chop the lettuce into bite size pieces. In a medium bowl, toss the lettuce, carrots, almonds, cranberries, and zest together. Set aside.
Heat a sautee pan over medium heat, and add 1 tbsp olive oil. Once the pan is hot, add the garlic, and sautee the garlic until it becomes soft, about 5 minutes. Transfer the garlic to a small bowl, and refrigerate it for 5 minutes.
Once the garlic has cooled, whisk the juice, garlic, butttermilk, 1 tbsp oil, salt, and pepper together. Toss the dressing with the salad and serve!
Such a delicious salad, TR! I would even serve it to company, but it would make an outstanding lunchbox entree...love the buttermilk dressing.
ReplyDeleteSounds like a bright and delicious salad! I enjoy fruit in my salads.
ReplyDeleteLove your lunch idea! It's so perfect!!
ReplyDeleteI love a good salad!
ReplyDeleteThis sounds like a great salad. I eat salads almost everyday for lunch and would love to try this one soon.
ReplyDeleteSalad for lunch works for me!
ReplyDeleteThat sounds so goo! I love almonds and cranberries in my salads.
ReplyDeleteOkay...must try this dressing. Cooking the garlic (and cooling it) for the dressing is something I haven't tried yet. I always use raw and now I'm thinking of all the possibilities with cooked garlic or garlic infused oil.
ReplyDeleteGarlic and almonds are delicious together, can only imagine how well this works
ReplyDeleteThe buttermilk based dressing sounds fantastic TR. And the salad looks to be pretty yummy, too! Thank you for sharing =)
ReplyDeleteI love chicken salad and this one looks so healthy and good!! I always like to add a nut and a fruit, just seems to make it so much better. Thanks for sharing!!
ReplyDeleteThanks! I love the buttermilk dressing as well, simple yet delicious!
ReplyDeleteI do as well, it's the easiest way of controlling gluten intake at work. What's your favorite lunchtime salad?
ReplyDeleteI always love the taste that cooked garlic brings. I feel the same way for caramelized onions!
ReplyDeleteI do Greek inspired ones a lot, mainly because I always have those ingredients. Spring mix, feta, kalamata olives, tomatoes, anything else I can find that goes with it. Or fruit and nut. My lunch time salads are just a bunch of random stuff I find in the fridge usually.
ReplyDeleteThis sounds like such a healthy and tasty lunch. I love almonds in salad!
ReplyDeleteThanks! I always love almonds in salads as well, it's my favorite type of nut to add to salads.
ReplyDeleteThat sounds amazing, what kind of tomatoes are your favorites for salads?
ReplyDeleteI agree on lunch salads being a reflection of what's in the fridge, I normally throw whatever is available or I may not be able to use in a dinner into a salad. It's normally the most frequent way that I end up eating broccoli.