Colorful salad with a smooth yet tangy dressing and a satisfying crunch.
Green Salad With Almond Butter Vinaigrette
Category
Soups & Salads
Ingredients
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6 cups arugula or mixed greens
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1/4 cup extra virgin olive oil
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1/4 cup Mandelin Classic Natural Roasted Almond Butter, room temperature
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1 tablespoon plus 1 teaspoon raspberry vinegar
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salt and pepper to taste
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3/4 cup Mandelin Natural Sliced Almonds, roasted
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3/4 cup fresh pomegranate seeds
Directions
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. This recipe makes 3/4 cup.
To roast sliced almonds, spread in an ungreased baking pan. Place in 350º 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.
Recipe Note
Almond Board of California