*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made it with white balsamic vinegar (I've only just recently discovered it - I like it much more than the dark - and also a Romaine/iceberg mix. I was really surprised how well the fruits and avocado went together. The dressing is also really good. Thanks!
This isn't just a side salad as yes it could be. It can also be a hot summer day meal a desert or a tasty snack. When canding almonds always stir through the whole cooking time then they won't burn. I thought this was good enough to put on my new resturant menu. Koodoo's to the cook!
This was very healthy and light and decent but not spectacular. I figure that the salad is only as good as the ripeness of the fruits. Unusual combination of fruits though considering avocado season is in the winter so I couldn't get all my fruits ripe at the same time. I candied almonds using only white sugar and heating them in a NONSTICK pan (very important). Then I let them cool on GREASED wax paper. Not sure I'll make this salad again.
I really wanted to like this. And it was good. However "sugaring" the almonds was tricky burnt them on the first try. watch the amount of butter. also the dressing though good is heavy. do NOT put on until just before serving. after that doesn't take long for the fruits to turn into mush. also the prep time on this has got to be wrong. 15 minutes? took me that long to do the mango and papaya and get them in the blender for the dressing. 55 minutes although I did use an extra mango. still way off. I gave it 3 stars because it took too long was expensive and not a light summer salad as I thought.
This was so refreshing. We had this as a side salad for dinner but I could see this with a sandwich at lunch. The "dressing" was an unexpected surprise. I was concerned that it would have a strange taste but the balsamic vinegar added just the right tartness to balance out sweetness of the fruit. I forgot to add the almond brittle when I served this but we noshed on that after dinner making it a wonderful dessert.
The first time I made it I was in a hurry so I didn't candy the almonds. I was a great lunch salad. The second time I did candy the almonds and it does add to the salad. I decided it needed something else so I added some chopped red onion and grape tomatoes. These additions made it even better.
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