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Nutrition Facts
Serving Size 89 g
(Approx. 8 Servings)
Amount Per Serving
Calories 90 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 115 mg 5%
Total Carbohydrate 7 g 2%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 3 g
Vitamin A 6% Iron 2%
Vitamin C 40% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Strawberry & Almond Salad with Pear Vinaigrette
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp H-E-B Sugar
1/4 cup(s) sliced almonds
5 Oz H-E-B Baby Spring Mix
2 cup(s) strawberries, sliced
2 red onions, sliced
1/2 cup(s) H-E-B Reduced Fat Feta Cheese
2 Tbsp H-E-B Extra Virgin Olive Oil
2 Tbsp H-E-B Red Wine Vinegar
1 Tsp H-E-B Dijon Mustard
1/4 cup(s) Central Market Organics Pear Juice
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Instructions

1
Cover baking sheet with aluminum foil and set aside.
2
Combine sugar and almonds in heavy skillet; mix well. Heat on medium high and stir mixture for 3 to 4 minutes, until sugar melts and glazes almonds. Immediately spread almonds on a sheet of foil and cool, then break apart.
3
Layer spring mix, strawberries, onion, and cheese in salad bowl. Cover with plastic wrap and chill until ready to serve.
4
Combine olive oil, wine vinegar, Dijon mustard, and pear juice in cruet or shaker bottle. Shake until blended well and set aside at room temperature.
5
Remove salad from refrigerator, add glazed almonds, and toss. Serve with vinaigrette and enjoy!

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