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Selasa, 13 Maret 2018

Spring Salad with Almond Spinaigrette Recipe


Spring Salad with Almond Spinaigrette
Serve with fresh bread for a light lunch or supper
 
Spring Salad with Almond Spinaigrette
Spring Salad with Almond Spinaigrette

4 cups lightly packed spinach leaves, roughly chopped
1/2 cup water
2 tablespoons lemon juice
1/2 cup sliced California almonds, toasted, divided
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
8 small (about 12 ounces) cooked red potatoes, quartered
1 pound trimmed asparagus spears, steamed or boiled
1 cup cherry tomatoes
2 cans (6 ounces each) solid white tuna in water, drained

To make Spinaigrette: In food processor or blender, combine spinach, water and lemon juice. Purée on low until almost smooth, stopping occasionally to scrape sides of bowl with a spatula. Reserve 2 tablespoons almonds; blend remaining almonds, garlic, salt and pepper into spinach mixture. Gradually add oil, blending until mixture is smooth. To make Salad: Divide potatoes, asparagus, tomatoes and tuna among four plates. Sprinkle with reserved almonds. Accompany each serving with 1/4 cup Spinaigrette for dipping. Makes 4 servings

Nutritional Information Per Serving: 384 calories; 18 g fat; 36 mg cholesterol; 659 mg sodium; 29 g carbohydrate; 6 g fiber; 29 g protein.

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