Boston Lettuce Salad With Herbs and Toasted Almonds

Boston Lettuce Salad with Herbs and Toasted Almonds
Con Poulos
Serves 4
preparation
5
minutes
cooking
5
minutes

Ingredients

1/4
cup
sliced almonds
1
large head Boston or Bibb lettuce, leaves torn (6 cups)
1
cup
fresh parsley leaves
1
cup
fresh cilantro leaves
10
chives, cut into 1-inch lengths
4 to 5
tablespoons
Lemon and Shallot Vinaigrette
or bottled Italian vinaigrette

Directions

  1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
  2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.
Sara Quessenberry
May 2010

Nutritional Information

  • Per Serving
  • Calories 116
  • Fat 10 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 133 mg
  • Protein 3 g
  • Carbohydrate 6 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 56 mg
What does this mean? See Nutrition 101.