| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Almonds, Lowfat, Meatless |
8 |
Servings |
INGREDIENTS
| 4 |
qt |
Mixed greens * |
|
|
Almond Raspberry Vinaigrette * |
| 1 |
c |
Sliced natural almonds; toasted * |
| 1/2 |
pt |
Raspberries |
INSTRUCTIONS
Toss greens with Almond Raspberry Vinaigrette. Sprinkle with almonds and
raspberries; toss gently before serving.
Servings: 8
* Use a combination of all available market greens, mixing light and dark
colors, mild and sharp flavors.
* See separate recipe
* To toast almonds, spread in an ungreased baking pan. Place in oven 5 to
10 minutes or until almonds are light brown; stir once or twice to assure
even browning. Note that almonds will continue to brown slightly after
removing from oven.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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