Spiced Almond, Grape and Mixed Green Salad

• 34 cup Fisher Sliced Almonds, toasted
• 1 teaspoon paprika
• 1 pinch kosher salt
• 1 tablespoon red wine vinegar (red wine)
• 1 teaspoon red wine vinegar (red wine)
• 2 teaspoons grainy mustard
• 13 cup extra-virgin olive oil
• 18 teaspoon salt
• 3 cups mixed greens, washed
• 6 red radishes (tops trimmed down to 1/2 inch, thoroughly washed and dried)
• 14 cup flat leaf parsley (stemmed, leaves washed and dried)
• 34 cup red seedless grapes (or green, stemmed, washed and dried)

1. Preheat oven to 350F.
2. Almonds: Combine the almonds and paprika and a pinch of salt.
3. Toss to blend.
4. Transfer to a baking sheet and toast until browned, 5-8 minutes.
5. Set aside.
6. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
7. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into 1/4 inch rounds (with the bit of the tops still attached).
8. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend.
9. Top with the almonds.
10. Serve immediately.

fisher, paprika, kosher salt, red wine vinegar, red wine vinegar, grainy mustard, extravirgin olive oil, salt, mixed greens, red radishes, flat leaf parsley, red seedless grapes

Taken from www.food.com/recipe/spiced-almond-grape-and-mixed-green-salad-506159 (may not work)