|Sat Fat||4.3 g
|Mono Fat||16.2 g
|Poly Fat||4.4 g
||Vitamin E||8.1 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
6 oz. corkscrew pasta (about 2 cups, uncooked)
1/3 cup lemon juice
1/4 cup olive oil
2 Tbs. chopped fresh oregano*
1 Tbs. Dijon-style mustard
1 clove garlic, minced
1 cup whole natural almonds, toasted
1 cup cucumber slices
1 cup tomato wedges, halved
1/2 cup chopped red onions
1/2 cup Greek olives
1/2 cup crumbled feta cheese
Romaine lettuce leaves
*Or substitute 1/2 tsp. dried oregano.
Cook pasta according to package directions; drain. Toss pasta with lemon juice, oil, oregano, mustard and garlic. Let stand, covered and refrigerated, up to 12 hours. At serving time, stir in almonds, cucumbers, tomatoes, red onions, olives and feta cheese. Serve on lettuce leaves.
To toast Almonds: Oven: Spread almonds in a single layer in shallow pan. Place in cold oven; toast at 350° F, 12-15 minutes, stirring occasionally, until lightly toasted. Note that almonds will continue to toast slightly after being removed from the oven. Cool on counter.
Microwave: Spread almonds in a single layer shallow glass baking dish. Microwave on Hi power, 4-5 minutes, stirring halfway through. Cool on counter.