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Red & Green Salad with Toasted Almonds Recipe

Red & Green Salad with Toasted Almonds Recipe

During a long Midwest winter, I crave greens and tomatoes from the garden. These leaf lettuces and grape tomatoes have a fantastic out-of-the-garden taste. Thank goodness we can get them all year 'round..—Jasmine Rose, Crystal Lake, Illinois
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
  • 1/8 teaspoon Louisiana-style hot sauce
  • 1/2 cup grapeseed or canola oil
  • SALAD:
  • 2 heads Boston or Bibb lettuce, torn
  • 1 head red leaf lettuce
  • 1 medium sweet red pepper, julienned
  • 2 celery ribs, sliced
  • 1 cup sliced English cucumber
  • 1 cup frozen peas, thawed
  • 1 cup grape tomatoes, halved
  • 1 cup sliced almonds, toasted

Directions

  • 1. In a small bowl, whisk the first seven ingredients. Gradually whisk in grapeseed oil until blended.
  • 2. In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds. Yield: 12 servings (1-1/3 cups each).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional Facts

1-1/3 cups: 168 calories, 14g fat (1g saturated fat), 0mg cholesterol, 90mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 4g protein Diabetic Exchanges:1 vegetable, 3 fat

Reviews for Red & Green Salad with Toasted Almonds

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MY REVIEW
Reviewed Jan. 18, 2014

"Very tasty salad - and pretty, too! The crunch of the almonds adds another layer of flavor, and the dressing goes perfectly with it."

MY REVIEW
Reviewed Nov. 30, 2013

"Yum! The dressing was also great tossed over rice and steamed veggies."

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