Best 9 Almond Raspberry Tossed Salad Recipes

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

RASPBERRY ALMOND MIXED GREENS WITH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• In serving bowl arrange lettuce blend, raspberries and almonds.
• In small bowl whisk olive oil, jam, vinegar, kosher salt and pepper until blended.
• Just before serving drizzle vinaigrette over salad and toss until evenly coated. Top with goat cheese rounds.

ALMOND AND RASPBERRY TORTE

Steps:

• Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

STRAWBERRY AND FETA SALAD

Steps:

• In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
• In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
• In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

ALMOND-AVOCADO TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. Sprinkle with almonds. Drizzle with vinaigrette and toss to coat. Serve immediately.

ALMOND STRAWBERRY SALAD

Steps:

• Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.

RASPBERRY-ALMOND CRISP

Steps:

• Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
• Filling: In another bowl, gently combine all ingredients and a pinch of salt.
• Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.

RASPBERRY ALMOND TART

Steps:

• In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.