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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, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts

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