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Super Sides: Crunchy Cucumber, Feta, and Almond Salad

5/11/2017

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Crunchy Cucumber, Feta, and Almond Salad
Crunchy Cucumber, Feta, and Almond Salad
The Occasion: Any time at all including, maybe, breakfast. Yes. I love it that much. Oops, spoiler alert! I just ruined the Verdict section. (sorrynotsorry)
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Why? On the face of it this seems like an everyday salad that no one needs to write about. I mean, who doesn’t already use romaine and cukes in their salads? But au contraire, mon frère! This is special precisely because it is so deceptively average – until you kick it up a notch or three with a few simple insider tips. Read on and all will be revealed.
Serve With: A slice of crusty bread and a piece of fruit are all you need to turn this salad into a nice light lunch. Or bring it to the dinner table as a go-with for grilled or roasted meats. 
The Verdict: Why am I wagging my tail so hard at this salad when it’s not so different from all the others? Pssst kid, because I like you I’ll treat you to my insider tips (all of which are spelled out in the recipe from Cooking Light):
  • Toast the nuts. Toasted nuts ALWAYS taste better than raw. They just do.
  • Buy a slab of feta from the deli counter instead of a packaged of pre-crumbled cheese. This will always be fresher and more flavorful. Ask for a taste first especially if they have various kinds. We like French feta which is a touch milder and smoother than some others.
  • Don’t skimp on the fresh herbs, in this case dill.
Guaranteed this salad will show up again and again as part of my summer menus. Give it a try! 

Click on the photos to enlarge them and read the captions.
Printable Recipe- Crunchy Cucumber Feta Almond Salad
File Size: 593 kb
File Type: pdf
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Crunchy Cucumber, Feta, and Almond Salad
Recipe source: Cooking Light
Yield: About 6-8 servings
 
INGREDIENTS:
  • 4 cups coarsely chopped romaine lettuce heart (about 1)
  • 2 1/2 cups (1/2-in.) diced English cucumber (about 1 medium)
  • 1/2 cup unsalted roasted almonds, coarsely chopped
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

DIRECTIONS:
  • Combine lettuce, cucumber, almonds, and feta in a large bowl; toss.
  • Combine dill and remaining ingredients in a small bowl, stirring with a whisk.
  • Add dill mixture to lettuce mixture; toss to coat.
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