Categories: Salad

Ingredients

• 1 cup sliced almonds
• 1/3 cup olive or vegetable oil
• 2 tablespoons fresh lime juice
• 1tablespoon sugar
• 1/4teaspoon salt
• 1/8teaspoon coarsely ground pepper
• 1clove garlic, finely chopped
• 2bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
• 1pomegranate, seeded (3/4 cup seeds)

Directions

1. Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.

2. Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.

3. In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.

Email to a friend | Print this recipe | Back