Ingredients
4
4 servings
- •1 serving cooking spray
- •0.5 cup toasted unsalted almonds
- •2 tablespoons light corn syrup
- •1 head romaine lettuce, torn into bite-size pieces
- •1 pint fresh blackberries
- •0.5 cup crumbled low-fat feta cheese
- •3 tablespoons lemon juice
- •2.5 tablespoons extra-virgin olive oil
- •1 teaspoon sesame oil
Instructions
- Spray a baking sheet with cooking spray.
- Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
- Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
- Toss lettuce, blackberries, and feta cheese together in a large bowl.
- Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
- Break up cooled almonds and add to the salad. Mix dressing into the salad.
Nutritional Facts
Per 4 servings
- Calories: 323
- Carbohydrate: 23g
- Fat: 23g
- Fiber: 7g
- Protein: 13g
- Sugar: 8g
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