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Summer Parmesan Crisps with Garlic Almonds Salad
2.9 from 18 votes

Summer Parmesan Crisps with Garlic Almonds Salad

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

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

Ingredients

For the savory almond bark
  • 1/2 cup Sante Nuts Garlic Almonds finely chopped
  • 3/4 cup Parmesan Cheese finely shredded
  • 3/4 cup gruyere cheese finely shredded
  • 2 tbsp black sesame seeds or white sesame seeds
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For the salad
  • 6 cups arugula
  • 1 1/2 cups strawberries sliced
  • 1/2 cup goat cheese crumbled
  • 1 cup pickled beet chopped
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 black pepper
  • 2 garlic cloves, minced or pressed

Instructions

    Cup of Yum
  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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

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%)

Nutrition Facts

Serving: 4 as a side salad

Amount Per Serving

Calories 482

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.