Green Salad with Almond Butter Vinaigrette

Almonds are a great nut for salads, and this recipe takes it a step further adding almond butter to the dressing – delicious!

Ingredients

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

Directions

1. Place greens in a large salad bowl. 

2. Whisk together olive oil, almond butter and vinegar in a small bowl until smooth; season with salt and pepper. 

3. 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 350ºF 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.

Green Salad with Almond Butter Vinaigrette

Nutritional Information

Based on 6 servings.

Per serving:

Calories

400

Total Fat     

16g

Saturated Fat  

10g

Monounsaturated Fat

35g

Polyunsaturated Fat

3.5g

Cholesterol

0mg

Sodium

327mg

Carbohydrates

24g

Dietary Fiber      

6g

Protein

6g

Calcium

190mg

Magnesium

128mg

Potassium

779mg

Vitamin E

8mg