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Cheese and Almond Salad

Yield Makes 4 servings

Ingredients

  • 1/3 cup blanched almonds
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 quarts (about 8 oz.) salad mix, rinsed and crisped
  • Salt and pepper
  • 4 ounces soft-ripened cow cheese such as breakfast cheese or schloss

Nutrition Information

  • calories 233
  • caloriesfromfat 81 %
  • protein 8.6 g
  • fat 21 g
  • satfat 1.5 g
  • carbohydrate 3.8 g
  • fiber 1.7 g
  • sodium 187 mg
  • cholesterol 28 mg

How to Make It

  1. Bake almonds in an 8- or 9-inch pan in a 400° oven until golden, 5 to 8 minutes (about 4 minutes in a convection oven).

  2. In a large bowl, combine oil and lemon juice. Add salad mix and stir, adding salt and pepper to taste. With 2 large spoons, divide salad equally among plates.

  3. Cut cheese into thin slices and divide evenly among salads. Sprinkle evenly with almonds.