1/3 cup sliced or chopped almonds
2 tablespoons brown sugar
1 tablespoon egg white
4 cups torn or chopped romaine lettuce (1/2 medium head)
4 cups mixed baby spring greens
¾ cup dried cranberries
2 red or gold pears, thinly sliced
½ cup red onion slices
1/3 cup crumbled feta cheese
½ cup CRANBERRY ALMOND VINAIGRETTE
Fresh ground pepper to taste
1. Place lettuce and baby greens in a large bowl; if done ahead of time cover and refrigerate.
2. Preheat oven to 350 degrees. Spray baking sheet with non stick cooking spray. Put almonds in small bowl and toss together with sugar egg white and salt. Place nut mixture on baking sheet and bake for 5 minutes or until nuts are lightly browned. Remove from oven and cool
3. Toss greens together gently with cranberries, pear slices and feta cheese. Divide salad between four plates and top each with 2 tablespoons vinaigrette, 1 tablespoon candied almonds.
Yield: 4 servings each at approximately 237 calories; 7.5 grams total fat; 1.9 grams saturated fat; 36 milligrams cholesterol; 29.7 grams carbohydrate; 9.2 grams dietary fiber; 8.1 grams protein; 241 milligrams sodium.
CRANBERRY ALMOND VINAIGRETTE
1/3 cup cranberry juice
1/3 cup seasoned rice vinegar
2 tablespoons packed brown sugar
2 tablespoons light soy sauce
2 teaspoons almond or olive oil
1 clove garlic pressed or minced
1 teaspoon Dijon mustard
Combine all ingredients together in a small container blending well.
Yield: ¾ cup dressing or 12- two tablespoon servings each at approximately
High fat version compares at 385 calories and 24 grams total fat vs 237 calories and 7.5 grams total fat