As it turns out, I am not one of the lucky ones who can happily sit down to a huge bowl of salad greens and chow down. If I find a salad I truly like it must have accessories. And when I say accessories I mean a very nice helping of cheese, nuts, balsamic vinegar, herbs and/or fruit among other things. I just cannot enjoy plain old lettuce like some people do (including my husband).
I recently discovered a stellar combination of these accessories and also figured out a way to ensure I would get a generous dose with each piece of lettuce. These little salad rolls are more for the adults, but I did manage to talk my daughters into trying them since they do contain what they already know they love – glazed nuts! And I do have to say the glazed nuts almost taste like candy and are fabulous even as a snack just by themselves. There is no better way to make a plain old bowl of lettuce delicious.
Salad with a Twist + Glazed Nuts
Ingredients
For the glazed nuts
- 1 cup nuts, raw, (I used pecans)
- 1 tablespoon honey
- 2 teaspoons soy sauce, I found an organic low-sodium bottle at Earthfare
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1 pinch cayenne pepper, or more if you like it spicy
For the salad
- Bibb lettuce, or spinach
- goat cheese, crumbled with a fork
- tomatoes, diced
Instructions
For the glazed nuts
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Preheat the oven (or toaster oven) to 375 degrees F.
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Mix all ingredients together and then spread the nuts onto a baking sheet that has been covered with parchment paper. Put in the oven and stir them every minute or two. When the nuts start to caramelize and become brown and bubbly they are done – after about 5 – 8 minutes. It is imperative that you check on them frequently because they can go from perfect to burnt very fast.
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Once done, let them cool then break apart if stuck together.
For the salad
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Wash and tear off the lettuce leaves.
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Top each leaf with a small helping of diced tomatoes, crumbled goat cheese, and glazed nuts.
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Gently crack the ribbing in the leaf in a few places so it will roll over the toppings. Secure with a toothpick and serve.
Recipe Notes
Please note you will need parchment paper for baking.
* Recipe is gluten-free if gluten-free soy sauce is used.
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Glazed Nuts
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Sarah Kitchens
September 16, 2010 at 4:43 pmThis was so yummy! I’m the same way with my inability to eat a lot of lettuce so this was perfect. Thanks!
Robin
May 21, 2011 at 5:29 amDo you know how I could make these with a pomegranite juice glaze?
100 Days of Real Food
May 23, 2011 at 9:25 pmI’ve never tried it…you might just have to experiment!
Anne
July 19, 2013 at 3:54 pmHow fun! I love this idea! I’ve shared it with on my blog as well. http://bit.ly/18pj66l
Pia
May 1, 2014 at 7:18 pmHow long will these nuts last in the refrigerator?
Assistant to 100 Days (Amy)
May 12, 2014 at 1:32 pmHi Pia. I’ve kept them up to a week.
Jennifer
December 10, 2014 at 10:15 pmDo the nuts have to be refrigerated or can they be left on the counter / in the pantry? I just made them and they are delicious! Thank you!!
Amy Taylor (comment moderator)
December 12, 2014 at 4:03 pmHi Jennifer. They will be okay in a airtight container for a few days on the counter.
Paige
December 26, 2014 at 4:54 pmWhat do the glazed nuts taste like? Are they sweet or savory? I want some glazed nuts for a salad with mixed berries and don’t know if this will go well or not and I don’t want to make the cinnamon glazed nuts because of the sugar.
Amy Taylor (comment moderator)
December 28, 2014 at 3:02 pmHi Paige. These are both savory and sweet. :)