Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
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
- 3/4 cup sliced California Almonds, roasted
- 3/4 cup fresh pomegranate seeds
- salt and pepper to taste
Makes: 6 servings
Almond butter may be found next to the jams and jellies in some stores.
Or you can make your own:
Grind together 1 cup roasted almonds and 1/8 teaspoon slat in a food processor or blender, then adding 3 tablespoons of almond or vegetable oil in a slow, steady stream blending until the mixture comes together. This should make 3/4 cup.
To roast slivered, chopped or sliced almonds:
Spread almonds on an ungreased baking pan. Place in a 350 degree oven and bake for 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Almonds will continue to roast slightly after removing from oven.
Place greens in a large salad bowl.
Whisk together the olive oil, almond butter and vinegar in a small bowl until smooth; season with salt and pepper.
Divide the greens among four salad plates and drizzle with dressing; top with almonds and pomegranate seeds.
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