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mixed greens with berries and glazed almonds recipeAs soon as the weather starts to warm up in the least bit, all I want to eat is fresh and crispy salads.  We got teased a few weeks ago with spring like weather and this is the first of the salads that will be making many appearances at my dinner table.  As much as I like a simple salad lightly tossed with olive oil and lemon juice, I also really like a fancy, girly salad.  This salad screams ladies who lunch or bridal shower.

I never, ever buy salad dressing.  I always make it myself and I change it up all the time.  I have a basic formula that I use and vary the ingredients based on what I am putting in the salad.  I also like some crunch in my salad so I made glazed almonds to go in it.  These almonds are absolutely addicting and would make a good snack too.

glazed almond recipe

Glazed Almonds:

2 Tablespoons melted butter
1 egg white
1/4 cup sugar
3/4 teaspoon salt
1 1/4 cups sliced almonds

glazed almond recipeWhisk together the melted butter, egg white, sugar, and salt.

glazed almond recipeAdd the almonds and turn to coat.

glazed almond recipeTurn the almonds out onto a parchment lined baking sheet.  Bake in a preheated 350 oven for 25 minutes, tossing every 5 minutes or so.

orange dressing recipeOrange and Meyer Lemon Vinaigrette:

2 Tablespoons honey
1 Tablespoons Dijon mustard
2 Tablespoons freshly squeezed orange juice
2 Tablespoons freshly squeezed Meyer lemon juice
3 cloves minced garlic
salt and pepper
1/2 cup olive oil

Orange and Meyer Lemon Vinaigrette

Put all of the ingredients in a jar and shake until combined.  Taste for balance and seasoning.  This dressing will keep for a week in the fridge if there are leftovers.

mixed green salad with berries and orange vinagrette recipeMixed greens with herbs
1/2 cup flat leaf parsley
raspberries
blueberries
glazed almonds
blue or goat cheese
roasted chicken (I marinated the chicken in a little of the dressing before I roasted it)
salt and pepper

mixed greens with berries recipeAssemble the salad and toss with some of the dressing.  Top with raspberries, blueberries, glazed berries, and blue cheese.  Slice roast chicken and arrange on top.  Drizzle a little dressing on the chicken.  Season with salt and pepper.

mixed greens with berries recipeServe with some crusty bread and you have a light, refreshing, and healthy meal.

Mixed Greens with Berries and Glazed Almonds

Ingredients

  • Glazed Almonds:
  • 2 Tablespoons melted butter
  • 1 egg white
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 1/4 cups sliced almonds
  • Orange and Meyer Lemon Vinaigrette:
  • 2 Tablespoons honey
  • 1 Tablespoons Dijon mustard
  • 2 Tablespoons freshly squeezed orange juice
  • 2 Tablespoons freshly squeezed Meyer lemon juice
  • 3 cloves minced garlic
  • salt and pepper
  • 1/2 cup olive oil
  • Mixed greens with herbs
  • 1/2 cup flat leaf parsley
  • raspberries
  • blueberries
  • glazed almonds
  • blue or goat cheese
  • roasted chicken (I marinated the chicken in a little of the dressing before I roasted it)
  • salt and pepper

Instructions

  1. Make the almonds. Whisk together the melted butter, egg white, sugar, and salt.
  2. Add the almonds and turn to coat.
  3. Turn the almonds out onto a parchment lined baking sheet. Bake in a preheated 350 oven for 25 minutes, tossing every 5 minutes or so.
  4. Make the vinaigrette. Put all of the ingredients in a jar and shake until combined. Taste for balance and seasoning. This dressing will keep for a week in the fridge if there are leftovers.
  5. Assemble the salad and toss with some of the dressing. Top with raspberries, blueberries, glazed berries, and blue cheese. Slice roast chicken and arrange on top. Drizzle a little dressing on the chicken. Season with salt and pepper.
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25 Responses to Mixed Greens with Berries and Glazed Almonds

  1. Nina says:

    Bree, your salad looks wonderful! I never buy salad dressing either… like everything, no comparison to home made! I love that this one has the fresh squeezed juice in it–I am sure it tastes divine. Have a great week!

  2. Jenny says:

    Yummy!!!

  3. Karen Cendro says:

    My wonderful husband made a yummy chicken stock this weekend. We had planned to use the chicken in a Cobb Salad tonight along with the split pea soup he made. I’m going to add the berries, glazed almonds and your vinaigrette. Thanks for the ideas!

  4. This salad is everything I love! I also never buy salad dressing. My dressing usually consists of olive oil, balsamic vinegar, salt, pepper, lemon juice and I’ll occasional add Dijon Mustard and Garlic. Very similar to yours!

  5. Jessica says:

    Oh beautiful salad! But I’d be reaching for the goat cheese first. Blue cheese and I are uncertain friends. I need to start making my own dressings more often. Your recipes and posts are always so inspiring. :)

    • bakedbree says:

      thanks Jessica. Making salad dressing is so much better tasting that it will be hard to eat the bottled dressing again.

  6. Charissa says:

    Oh, this is great…I love salad meals for lunch. But yah, I’m not a big fan of blue cheese…but goat cheese or a sprinkling of dill Havarti would be divine.

  7. Trisha says:

    A scrumptious salad Bree … what a lovely meal for warmer times!!!

  8. Glocal Girl says:

    This salad has my name all over it, thanks for sharing Bree!

  9. Fig+Sage says:

    This salad looks so delish!! My kinda salad :) Thank you for your wonderful recipes & amazing photos! I’ve gotta try your dressing too!

  10. Jennifer says:

    I love this dressing, so easy to make and the flavor is really sharp and brings out the sweetness of the veggies. I had everything but the meyer lemons so I just subbed extra orange juice and tossed this with some roasted beets and spinach.

    Thanks so much, this recipe is a keeper!

  11. Lynn G. says:

    I stumbled on your site today, saw this salad, and decided I must have it for dinner. It was FANTASTIC! I will be blogging about it soon. Thanks for a great recipe and flavor combination!

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