I spent my fair share of lunches and dinners with girlfriends (and a date or two) at Zupas in Utah. This was like the mecca for the perfect soup, salad, and sandwich place. My friend, Ashley and I always got the Nuts About Berries salad and I’d vary between the Cream of Mushroom soup and what she would always get, Wisconsin Cauliflower soup. These lunch or dinner dates were usually to catch up on the current flavor of the week, feed our famished bellies after an afternoon of climbing, or because she got sick of her scrambled eggs she’d always cook and I couldn’t eat one more bite of ramen (until next week).
I know I’ve had my fair share of Cadbury Eggs and those perfect, little Reese’s Eggs this month, so I think I’ll be sticking with a salad or two each week for the next ‘lil bit. Yeppppp.
You know those stands that sell cinnamon-sugared nuts around Christmas at the mall? And they charge like $15 a pound?! Don’t be a sucker. Stick it to the Christmas nut man and make your own in 5 minutes. Cinnamon Sugar Almonds for dayssssss.
This poppyseed vinaigrette dressing is a classic that goes with any fruity salad. Add some chicken, avocado, exchange blackberries for raspberries, whatever you want!
The sweet, cinnamon crunchy almonds balance out the tangy dressing and juicy berries. Mix up the lettuce: romaine, spinach, field greens, or all of the above! They’re all perfect.
Chocolate-dipped strawberries and buttered french bread for the Zupa’s win.
- 1 c canola oil
- 1/3 c white balsamic vinegar (apple cider or white distilled work as well)
- 1/2 t salt
- 1/2 c honey or granulated sugar
- 1 t mustard powder
- 1/4 red onion
- 1/2 T poppyseeds
- 1 c almonds
- 1/4 c granulated sugar
- 3/4 t cinnamon
- 1/4 t salt
- romaine, spinach, and/or field greens
- Place all vinaigrette ingredients in food processor and process until smooth. Chill.
- Place all cinnamon-sugared almonds ingredients in small frying pan on medium heat. Once sugar begins to melt, store continuously until sugar has completely melted and adhered to almonds. Remove almonds and set on plate to cool.
- Assemble lettuce and fruit in serving bowl or plates. Top with almonds and dressing. Serve immediately.
Dressing will keep in the fridge for a couple weeks, shake well to mix before serving. It makes a decent amount, you may want to halve the recipe unless you plan on eating a lot of salad!