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Fresh Baby Greens with Pea Shoots and Almonds in Raspberry Vinaigrette


    Crisp baby greens are lightly coated with a raspberry dressing. Fabulous colour. Fabulous flavours. And something everyone can eat. Assemble the salad ahead and toss with dressing minutes before you’re ready to serve.


    12 cups (3 L) mixed salad greens, washed and spun dry 
    2 cups (500 mL) baby romaine leaves
    1 head radicchio, thinly shaved on a mandoline 
    1 cup (250 mL) fresh pea shoots 
    1/2 cup (125 mL) raw sliced almonds, toasted
    1/3 cup (80 mL) raspberry vinegar
    1/4 cup (60 mL) finely minced fresh shallots
    1/2 cup (125 mL) extra-virgin olive oil 
    1/4 tsp (1 mL) maple syrup
    Salt and freshly ground black pepper, to taste
    Crumbled goat cheese (optional)

    On large shallow platter combine greens, romaine, radicchio, and pea shoots. Gently toss to mix evenly. Sprinkle with toasted sliced almonds.

    In small bowl combine remaining ingredients except goat cheese and whisk together until totally emulsified. Drizzle over top of greens and sprinkle with goat cheese.

    Serves 8.

    Each serving contains: 179 calories; 2.5 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 5 g carbohydrates (1 g sugars, 2 g fibre); 11 mg sodium

    source: "Festive Brunch fo Savour", alive #362, December 2012


    Fresh Baby Greens with Pea Shoots and Almonds in Raspberry Vinaigrette




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