| Calories | 338 |
Fiber | 5.25 g |
| Fat | 29 g |
Cholesterol | 22 mg |
| Sat Fat | 4.7 g |
Sodium | 683 mg |
| Mono Fat | 18.2 g |
Calcium | 163 mg |
| Poly Fat | 5.1 g |
Magnesium | 71 mg |
| Protein | 10.5 g |
Potassium | 443 mg |
| Carb | 12 g |
Vitamin E | 10 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
servings 6
3/4 cup whole natural almonds
1 cup parsley sprigs
3 Tbs. dry basil
2 cloves garlic, minced
1/2 cup almond oil
1/3 cup red wine vinegar
1 jar (6 oz.) marinated artichoke hearts
1/2 cup grated Parmesan cheese
1 qt. chopped iceberg lettuce
1 qt. torn red leaf lettuce
2 cups cauliflower flowerettes, blanched
1 cup salami strips
1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1 cup pitted ripe olives
1/2 cup thinly sliced red onion
1/2 cup green pepper strips
Spread almonds in shallow pan. Toast at 350°F, 15 minutes, stirring once or twice; cool. Grind 1/4 cup almonds finely in food processor or blender jar. Add parsley, basil and garlic. Blend until finely chopped. Stir in almond oil, red wine vinegar, marinade from artichoke hearts and Parmesan cheese; mix well; set aside. Toss iceberg and red leaf lettuce with cauliflower, salami, mushrooms, tomatoes, olives, red onion green pepper, artichoke hearts and remaining 1/2 cup toasted almonds. Toss lightly with dressing to serve.
