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Summer Super Greens & Almond Salad

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

20 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 aside 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 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
My H-E-B Texas Life Magazine

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