Recipe:

Green Salad with Marcona Almonds and Blueberries

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Serves 6 to 8

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.

Ingredients

5 tablespoons olive oil
1 tablespoon butter
1 red onion, thinly sliced
Salt and pepper to taste
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 1 tablespoon of the oil and butter in a large skillet over medium-high heat. Add onions, salt and pepper and cook, stirring occasionally, until softened and golden brown, about 10 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 salt and pepper and set aside.

When onions are cool, add them 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.

Nutrition

Per serving (about 5oz/139g-wt.): 230 calories (170 from fat), 19g total fat, 3.5g saturated fat, 5mg cholesterol, 230mg sodium, 13g total carbohydrate (4g dietary fiber, 7g sugar), 5g protein

Tags: Wheat Free, Vegetarian, Gluten Free

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