Cranberry-Pear Salad with Candied Spiced Almonds

You know what’s more fun than studying?

1. Cleaning the apartment.
2. Scratching nail polish off my nails.
3. Making Easter cards.

4. Reading Something Blue.
5. Watching Secret Life of the American Teenager. I know. I’m 14. It’s fine.
6. Napping.

7. Staring at the ceiling.
8. Texting best friends about procrastinating.
9. Pinterest.

10. Just. About. Anything.

So, yeah. Studying for microbiology has been a struggle this week. I’ve done it, but lots of other, better things have been happening. Even if they’re not better, they’re preferable. Like, runnings errands for research? I’d totally take that over sitting in a library and rewriting the process of Rolling Circle Replication of plasmids in DNA. Yeahhh.

Cranberry-Pear Salad with Candied Spiced Almonds
Adapted from The Café Sucré Farine

Spinach and arugula
Pear, chopped
Dried cranberries
Avocado, chopped
Candied spiced almonds (recipe follows)

1/2 tbsp honey
1/2 tsp sesame seeds
1/4 tsp cumin
1/4 tsp dried mustard
1 tbsp olive oil
1 tsp balsamic vinegar

Candied spiced almonds:
1 c almonds
Approximately 1/8 c sugar, maybe a little less
1/2 tbsp butter
1/2 tsp cinnamon
1/4 tsp cumin
1/2 tsp vanilla

1. Mix salad ingredients.
2. Mix dressing.
3. Pour dressing over salad (original recipe was probably better but I didn’t have poppy seeds).
4. For candied walnuts: rub olive oil on tin foil and set aside. Melt sugar in pan on medium heat on stove. Once melted into syrup, turn heat to low and add butter, vanilla and spices. Add almonds and mix to combine and coat almonds. Cook until brown but not burned. Pour almonds onto tin foil, sprinkle salt, and separate almonds to allow to dry.


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