Summer Parmesan Crisps with Garlic Almonds Salad

Name: Summer Parmesan Crisps with Garlic Almonds Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 as a side salad
Ingredients: 1/2 cup finely chopped Sante Nuts Garlic Almonds; 3/4 cup finely shredded Parmesan cheese; 3/4 cup finely shreded gruyere cheese; 2 tbsp black or white sesame seeds; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp pepper; 6 cups arugula; 1 1/2 cups sliced strawberries; 1/2 cup crumbled goat cheese; 1 cup chopped pickled beets; 2 tbsp balsamic vinegar; 1/4 cup olive oil; 1 tsp maple syrup or honey; 1 tsp Dijon mustard; 1/4 tsp salt; 1/4 tsp pepper; 2 garlic cloves, minced or pressed

User Reviews

2.9

27 reviews

Average

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 as a side salad
Calories
482 kcal
Course
Salad
Cuisine
American

Summer Parmesan Crisps with Garlic Almonds Salad

Iris Warren

Report

This summer salad with parmesan crisps I've made with garlic almonds that are SO good.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

For the savory almond bark

1/2 cup finely chopped Sante Nuts Garlic Almonds
3/4 cup finely shredded Parmesan cheese
3/4 cup finely shreded gruyere cheese
2 tbsp black or white sesame seeds
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

For the salad

6 cups arugula
1 1/2 cups sliced strawberries
1/2 cup crumbled goat cheese
1 cup chopped pickled beets

For the balsamic garlic dressing

2 tbsp balsamic vinegar
1/4 cup olive oil
1 tsp maple syrup or honey
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves, minced or pressed

Add to Shopping List

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper.
To make the savory almond bark combine the finely chopped almonds, shredded parmesan cheese, shredded gruyere cheese, sesame seeds, garlic powder, salt and pepper in a bowl and mix together.
Spoon and spread out the mixture onto the parchment lined baking sheet. Bake for 8-14 minutes but check often as everyone’s oven is different - you are looking for the bark to be just turning golden brown when it’s done.
When the savory almond bark is done, remove from the oven and let it completely cool on the baking sheet while you prepare the rest of the salad.
Make the salad dressing by combining all of the balsamic garlic dressing ingredients in a bowl and whisk together OR shake together in a jar - set aside.
Once the savory almond bark is cooled, use your hands to break it into bite-sized pieces. You'll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!
To assemble the salad, add the arugula, strawberries and beets to a large bowl or platter. Drizzle with the dressing and toss. Then top with goat cheese and savory bark broken into pieces.

Notes

You'll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!
Make sure to shred the parmesan cheese and gruyere cheese yourself as pre-shredded cheeses sometimes don’t melt as well.
You'll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!

Nutrition Information

Show Details

Calories 482kcal (24%) Carbohydrates 18.5g (6%) Protein 21.4g (43%) Fat 37.8g (58%) Saturated Fat 11g (55%) Polyunsaturated Fat 5.2g Monounsaturated Fat 20.1g Cholesterol 30.2mg (10%) Sodium 1102.1mg (46%) Fiber 5.5g (22%) Sugar 9g (18%)

Nutrition Facts

Serving: 4as a side salad

Amount Per Serving

Calories 482 kcal

% Daily Value*

Calories	482kcal	24%
Carbohydrates	18.5g	6%
Protein	21.4g	43%
Fat	37.8g	58%
Saturated Fat	11g	55%
Polyunsaturated Fat	5.2g	31%
Monounsaturated Fat	20.1g	101%
Cholesterol	30.2mg	10%
Sodium	1102.1mg	46%
Fiber	5.5g	22%
Sugar	9g	18%