Mesclun with Berries and Sweet Spiced Almonds
Mesculun with Berries and Sweet Spiced Almonds
5 cups gourmet salad greens
1 3/4 cups raspberries
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 (see recipe below)
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 misture over lettuce mixture; toss gently to coat. Arrange 1 cup salad on each of 6 plates; top each serving with a1 tablespoon Sweet Spiced Almonds. Yield: 6 servings.
CALORIES 84; FAT 4.2 g; PROTIEN 2g; CARBS 11.2 g; FIBER 3.8g; CHOL 0mg; IRON 1.1mg; SODIUM 123mg; CALC 47mg
Sweet Spiced Almonds:
1 cup sliced almonds
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 large egg white, lightly beaten
Cooking Spray
Preheat oven to 325 degrees
Combine almonds and next 4 ingredients (through cumin) in a small bowl. Stir in egg white. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325 degrees for 10 minutes. Stir mixutre; bake an additional 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces. Yield: 2 cups (serving size: 1 tablespoon). NOTE: Store at room temperature in an airtight container for up to one week.