Green Salad with Marcona Almonds and Blueberries
Serves 6 to 8
Time 40 min
Known as the "Queen of Almonds," the Marcona is a smooth, tan almond known for its sweetness and soft texture, similar to a cashew. Sliced strawberries or peaches make a delicious alternative to the blueberries.
Special Diets:
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 red onion, finely choppedthinly sliced
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3/4 pound mesclun salad mix
- 1 pint blueberries
- 1/2 ounce Gorgonzola cheese, crumbled
- 1 cup toasted Marcona almonds, chopped
Method
Heat butter and 1 tablespoon of the oil in a large skillet over medium-high heat.
Add onion, 1/4 teaspoon of the salt and pepper and cook, stirring occasionally, until softened and golden brown, about 30 minutes; set aside to let cool.
Meanwhile, whisk together vinegar and mustard in a large bowl.
Slowly drizzle in remaining 4 tablespoons oil while continuing to whisk constantly.
Season vinaigrette with remaining 1/4 teaspoon salt and set aside.
Add cooled onion to the bowl with the vinaigrette, along with the salad mix, blueberries, cheese and almonds.
Toss gently to combine, then transfer to plates and serve.
Nutritional Info:
Per serving: 230 calories (170 from fat), 19g total fat, 3.5g saturated fat, 5mg cholesterol, 230mg sodium, 13g carbohydrates (4g dietary fiber, 7g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 red onion, finely choppedthinly sliced
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3/4 pound mesclun salad mix
- 1 pint blueberries
- 1/2 ounce Gorgonzola cheese, crumbled
- 1 cup toasted Marcona almonds, chopped