Green Salad with Almond Butter Vinaigrette - 23.8g Carbs, 5.6g Fiber
Created by: Almond Board of California
Servings: 6
6 cups arugula or mixed greens
1/4 cup extra-virgin olive oil
1/4 cup smooth almond butter, ** room temperature
1 tablespoon plus 1 teaspoon raspberry vinegar
Salt and pepper to taste
3/4 cup sliced almonds, roasted***
3/4 cup fresh pomegranate seeds
Place greens in a large salad bowl.
Whisk together olive oil, almond butter
and vinegar in a small bowl until smooth; season with salt and pepper.
Divide greens among four salad plates and drizzle with dressing; top
with almonds and pomegranate.
Note:
**Almond butter may be found next to the jams and jellies in natural
food stores and some supermarkets. Otherwise, you can make it by
grinding together 1 cup roasted almonds and 1/8 teaspoon salt in a
food processor or blender, then adding 3 tablespoons almond or vegetable
oil in a slow, steady stream, and blending until the mixture comes
together. This recipe makes 3/4 cup.
*** To roast slivered, chopped or sliced almonds:
Spread in an ungreased baking pan. Place in 350 degree F oven and bake
10 minutes or until golden brown and fragrant; stir once or twice to
assure even browning. Note that almonds will continue to roast slightly
after removing from oven.
Servings: 6
Nutrition per Serving:
399 Calories, 16g Fat, 10g Sat Fat, 35g Mono Fat, 0mg Cholesterol,
3.7g Poly Fat, 327 mg Sodium, 190 mg Calcium, 128 mg Magnesium,
779 mg Potassium, 6.3 g Protein, 23.8g Carbs, 5.6g Fiber
Vitamin E: 11.7* mg
* total alpha-tocopherol equivalents
