Salads
Summer Parmesan Crisps with Garlic Almonds Salad
Prep
15 minutes
Cook
10 minutes
Yield
4 as a side salad
This summer salad with parmesan crisps I’ve made with garlic almonds that are SO good.
This summer salad with parmesan crisps made with garlic almonds is literally my new go-to salad for the warmer months. It’s perfect for a potluck, a side dish, or a quick and fresh lunch. You’re going to love it!
Why you’ll love this summer salad with parmesan crisps:
- Quick: Make this delicious salad in only 25 minutes
- Versatile: Add in your fav ingredients to this salad, use your go-to greens, or use up what’s in your fridge
- Healthy: This summer salad is made with healthy ingredients that you’re going to love
Ingredient Notes:
Garlic Almonds: I used Sante Garlic Almonds for this recipe which are my go-to for salads and cooking. These garlic almonds are zesty and made with high-quality California almonds. The seasoning is a blend of real garlic, spicy cayenne, and smoky black better. They’re salty, they’re sweet, and they are spicy. I love them! For this recipe, I used them in the parmesan crisps to really take them to the next level.
Gruyere Cheese: A less common cheese, the Gruyere is a hard Swiss cheese. If you can’t find it, you can sub it for Emmental, Jarlsberg, and Raclette.
How to make this summer salad with parmesan crisps:
- Preheat oven to 350F and line a baking sheet with parchment paper.
- To make the savory almond bark combine the finely chopped almonds, shredded parmesan cheese, shredded gruyere cheese, sesame seeds, garlic powder, salt and pepper in a bowl and mix together.
- Spoon and spread out the mixture onto the parchment lined baking sheet. Bake for 8-14 minutes but check often as everyone’s oven is different – you are looking for the bark to be just turning golden brown when it’s done.
- When the savory almond bark is done, remove from the oven and let it completely cool on the baking sheet while you prepare the rest of the salad.
- Make the salad dressing by combining all of the balsamic garlic dressing ingredients in a bowl and whisk together OR shake together in a jar – set aside.
- Once the savory almond bark is cooled, use your hands to break it into bite-sized pieces. You’ll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!
- To assemble the salad, add the arugula, strawberries and beets to a large bowl or platter. Drizzle with the dressing and toss. Then top with goat cheese and savory bark broken into pieces.
Are parmesan crisps good for you? They have both protein, fat, and a nice crunch. Parmesan crisps are definitely reasonably healthy.
What do you eat parmesan crisps with? Eat them in salads, add them on top of pasta, use them as a cracker, or eat them on their own.
What are parmesan crisps made of? Essentially they are thin, crispy chips made of parmesan cheese.
Is parmesan cheese healthy? Parmesan cheese is highly nutritious. It’s rich in protein, at, and nutrients that support bone health.
Other Recipes You’ll Love
- Creamy Vegan Vegetable Soup
- Creamy Vegan Greek Lemon Rice Soup (Avgolemono)
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Summer Parmesan Crisps with Garlic Almonds Salad
Video
Ingredients1x2x3x
For the savory almond bark
- ½ cup finely chopped Sante Nuts Garlic Almonds
- ¾ cup finely shredded parmesan cheese
- ¾ cup finely shreded gruyere cheese
- 2 tbsp black or white sesame seeds
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
For the salad
- 6 cups arugula
- 1 ½ cups sliced strawberries
- ½ cup crumbled goat cheese
- 1 cup chopped pickled beets
For the balsamic garlic dressing
- 2 tbsp balsamic vinegar
- ¼ cup olive oil
- 1 tsp maple syrup or honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 2 garlic cloves, minced or pressed
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- To make the savory almond bark combine the finely chopped almonds, shredded parmesan cheese, shredded gruyere cheese, sesame seeds, garlic powder, salt and pepper in a bowl and mix together.
- Spoon and spread out the mixture onto the parchment lined baking sheet. Bake for 8-14 minutes but check often as everyone’s oven is different – you are looking for the bark to be just turning golden brown when it’s done.
- When the savory almond bark is done, remove from the oven and let it completely cool on the baking sheet while you prepare the rest of the salad.
- Make the salad dressing by combining all of the balsamic garlic dressing ingredients in a bowl and whisk together OR shake together in a jar – set aside.
- Once the savory almond bark is cooled, use your hands to break it into bite-sized pieces. You’ll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!
- To assemble the salad, add the arugula, strawberries and beets to a large bowl or platter. Drizzle with the dressing and toss. Then top with goat cheese and savory bark broken into pieces.
Notes
- Make sure to shred the parmesan cheese and gruyere cheese yourself as pre-shredded cheeses sometimes don’t melt as well.
- You’ll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!
Nutrition
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Summer Parmesan Crisps with Garlic Almonds Salad
Ingredients
For the savory almond bark
- ½ cup finely chopped Sante Nuts Garlic Almonds
- ¾ cup finely shredded parmesan cheese
- ¾ cup finely shreded gruyere cheese
- 2 tbsp black or white sesame seeds
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
For the salad
- 6 cups arugula
- 1 ½ cups sliced strawberries
- ½ cup crumbled goat cheese
- 1 cup chopped pickled beets
For the balsamic garlic dressing
- 2 tbsp balsamic vinegar
- ¼ cup olive oil
- 1 tsp maple syrup or honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 2 garlic cloves, minced or pressed
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- To make the savory almond bark combine the finely chopped almonds, shredded parmesan cheese, shredded gruyere cheese, sesame seeds, garlic powder, salt and pepper in a bowl and mix together.
- Spoon and spread out the mixture onto the parchment lined baking sheet. Bake for 8-14 minutes but check often as everyone’s oven is different - you are looking for the bark to be just turning golden brown when it’s done.
- When the savory almond bark is done, remove from the oven and let it completely cool on the baking sheet while you prepare the rest of the salad.
- Make the salad dressing by combining all of the balsamic garlic dressing ingredients in a bowl and whisk together OR shake together in a jar - set aside.
- Once the savory almond bark is cooled, use your hands to break it into bite-sized pieces. You’ll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!
- To assemble the salad, add the arugula, strawberries and beets to a large bowl or platter. Drizzle with the dressing and toss. Then top with goat cheese and savory bark broken into pieces.
Video
Notes
- Make sure to shred the parmesan cheese and gruyere cheese yourself as pre-shredded cheeses sometimes don’t melt as well.
- You’ll have more than enough bark for the salad so just use what you see fit and save the rest for a snack!
Nutrition
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