Saturday, June 13, 2009

Mesclun with Berries and Sweet Spiced Almonds

Although the raspberries went moldy before I had a chance to make the salad, I still used this dressing on some spring greens with spicy almonds and the result was excellent.

Mesclun with Berries and Sweet Spiced Almonds

Raspberries add bright color and several good-for-you nutrients like fiber, antioxidants, and vitamin C. Almonds are a good source of vitamin E and monounsaturated fats. Chives, members of the onion family, add phenols and flavonoids.

5 cups gourmet salad greens
1 3/4 cups raspberries (about 1 [6-ounce] container)
1/4 cup chopped fresh chives
3 tablespoons champagne or white wine vinegar
2 teaspoons honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
6 tablespoons Sweet Spiced Almonds

1. Combine first 3 ingredients in a large bowl. Combine vinegar and next 4 ingredients (through pepper) in a small bowl. Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 cup salad on each of 6 plates; top each serving with 1 tablespoon Sweet Spiced Almonds.

Yield: 6 servings

CALORIES 84 (45% from fat); FAT 4.2g (sat 0.3g,mono 2.4g,poly 1.3g); IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 47mg; CARBOHYDRATE 11.2g; SODIUM 123mg; PROTEIN 2g; FIBER 3.8g

Mesclun with Berries and Sweet Spiced Almonds from Cooking Light

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