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