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Nutrition Facts
Serving Size 89 g
(Approx. 8 Servings)
Amount Per Serving
Calories 100 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 100 mg 4%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 3 g
Vitamin A 6% Iron 2%
Vitamin C 40% Calcium 2%
*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 Vinaigrette
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp H-E-B Cane Sugar
1/4 cup(s) Hill Country Fare Natural Sliced Almonds
5 Oz H-E-B Baby Spring Mix
2 cup(s) strawberries, sliced
2 red onion, sliced in rings and separated
1/2 cup(s) H-E-B Reduced Fat Crumbled 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 100% Pomegranate Juice
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Instructions

1
Heat heavy skillet over medium heat and combine sugar and almonds.
2
Stir for 3-4 minutes, until the sugar melts and glazes the nuts.
3
Layer spring mix, strawberries, onions and feta cheese in a bowl. Cover with plastic wrap and chill until ready to serve.
4
Combine olive oil, vinegar, mustard and pomegranate juice in a bottle. Shake until blended well and set aside at room temperature.
5
Immediately spread almonds on a sheet of foil and cool. Break almonds apart once they are cool.
6
Before serving, combine glazed almonds and salad.
7
Serve with vinaigrette.

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