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Summer Super Greens & Almond Salad
Prep Time:
20 minutes
Cook Time:
0 minutes
8 servings

Balsamic Vinaigrette:

1 Tbsp. each: H-E-B White Wine Vinegar and Balsamic Vinegar

2 Tbsp. each: H-E-B Extra Virgin Olive Oil and Mediterranean Honey

1/4 c. water

1 lb. kale, mustard greens or spinach

1/2 c. H-E-B Dried Cranberries

8 radishes, thin sliced

1/2 c. H-E-B Italian Shredded Romano or Parmesan Cheese Blend

1/4 c. H-E-B Sun Dried Tomato Strips

1/2 c. chopped Hill Country Fare Natural Whole Almonds


Combine Balsamic Vinaigrette ingredients in a small container. Cover, shake well. Set asid
e at room temperature.
Rinse greens twice, drain, remove stems and arrange leaves one on top of each other. Slice
greens into 1/4-inch strips. Combine with cranberries, thin sliced radishes, shredded che
ese and sun dried tomatoes in a large salad bowl. Cover and chill 15 minutes or until read
y to serve. Before serving, toss with balsamic vinaigrette, top with chopped almonds.

Nutritional Information

Calories: 140, Total Fat: 8g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 75mg, Carbohydr
ates: 17g, Dietary Fiber: 2g, Sugar: 14g, Protein: 3g


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