Summer Super Greens & Almond Salad

• 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

1 Combine Balsamic Vinaigrette ingredients in a small container. Cover, shake well. Set aside at room temperature.

2 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 cheese and sun dried tomatoes in a large salad bowl. Cover and chill 15 minutes or until ready 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, Carbohydrates: 17g, Dietary Fiber: 2g, Sugar: 14g, Protein: 3g