There’s a lot to love about this simple salad from Joanna Gaines’ cookbook, Magnolia Table, Volume 2. It pairs fresh spring lettuce with pantry staples for a quick, light starter or easy lunch. “The toasted almonds—tossed with honey and then coated with sesame seeds—are the real stars here,” says Gaines. “They’re delicious enough on their own that I like to make an extra half-batch to snack on.”
Related: One-Skillet Chicken Florentine From Joanna Gaines' New Cookbook
To elevate this to main-dish status, just add cooked chicken or shrimp, or seared beef.
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[From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.]
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Ingredients
½ cup rice vinegar1 Tbsp light brown sugar2 Tbsp olive oil1 Tbsp water½ tsp kosher saltCombine all ingredients in a screw-top jar; shake to combine.Preheat oven to 375°F. Spray a sheet pan with cooking spray.In a large bowl, toss almonds and olive oil. Add honey and coarse salt; toss to combine. Spread almonds evenly on sheet pan. Roast 12 minutes or until toasted, stirring every 2–3 minutes. Remove from oven. Sprinkle with sesame seeds; stir to coat. Let stand 10 minutes. Break up any clumps of almonds.Drain mandarins, reserving liquid. Spread mandarins on a paper towel to absorb excess moisture. Add reserved liquid to dressing in jar; shake well.In a large bowl, combine lettuce, mandarins, almonds and chow mein noodles. Drizzle with ¼ cup dressing; toss to coat. Serve with remaining dressing on the side. (Refrigerate leftover dressing in an airtight container up to 5 days.)Hence then, the article about joanna gaines crunchy sweet asian salad is easy to love was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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