RED & GREEN SALAD WITH TOASTED ALMONDS
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 year-round. -Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, whisk the first 7 ingredients. Gradually whisk in grapeseed oil until blended., 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.
Nutrition Facts : Calories 168 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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E Darby
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients, and it tastes great too.
Adelani Adeniyi
[email protected]This salad is a great make-ahead lunch option. I like to make a big batch on the weekend and then eat it throughout the week for lunch.
Furqan abid mian furqan
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some leftover roasted sweet potatoes and Brussels sprouts, and they were perfect in this salad.
Nuwan chathuranga Jr
[email protected]I made this salad for a party, and it was a huge success! Everyone loved the unique flavor combination and the beautiful presentation.
warren pete welsh jr
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet roasted vegetables and the tangy dressing.
Miscellaneous knowledge
[email protected]I'm not a fan of goat cheese, so I used feta cheese instead. It was still delicious!
Digonto Paul
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some leftover roasted broccoli and cauliflower, and they were perfect in this salad.
Durgesh Diwana
[email protected]I made this salad for a potluck, and it was a hit! Everyone loved the unique flavor combination.
Endegena Begashaw
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients, and it tastes great too.
Damion Williams
[email protected]I love the combination of flavors in this salad. The roasted vegetables are sweet and smoky, the arugula is peppery, and the dressing is tangy and sweet.
mdsuhan Islam
[email protected]This salad is a winner! It's healthy, delicious, and easy to make. I'll definitely be making it again.
Lillian Carpenter
[email protected]This salad is a great make-ahead lunch option. I like to make a big batch on the weekend and then eat it throughout the week.
Ssekitto Ronny
[email protected]I'm not a huge fan of arugula, but this salad changed my mind. The peppery flavor of the arugula pairs perfectly with the sweet roasted vegetables and tangy dressing.
Clark Dolan
[email protected]This salad is a great way to use up leftover roasted vegetables. I added some roasted broccoli and cauliflower to mine, and it was delicious!
Malik Baiche
[email protected]I love the simplicity of this salad. It's quick and easy to make, yet it's packed with flavor. The toasted almonds add a nice nutty flavor, and the dressing is the perfect balance of sweet and tangy.
Anwar ul Haq
[email protected]This salad is a feast for the eyes and the taste buds! The vibrant colors of the red and green leaves are stunning, and the toasted almonds add a delightful crunch. The dressing is light and tangy, perfectly complementing the flavors of the salad.