• 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

Directions

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

Source

My H-E-B Texas Life Magazine