Categories: Salad
Ingredients
- 1 cup sliced almonds
- 1/3 cup olive or vegetable oil
- 2 tablespoons fresh lime juice
- 1tablespoon sugar
- 1/4teaspoon salt
- 1/8teaspoon coarsely ground pepper
- 1clove garlic, finely chopped
- 2bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
- 1pomegranate, seeded (3/4 cup seeds)
Directions
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Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
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Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
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In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.