½ c. slivered almonds
3 T. sugar
3 romaine hearts, torn (about 18 oz)
6 oz. fresh baby spinach
1 c. celery, chopped
1 qt. fresh strawberries, sliced
1 green onion, chopped
dash of pepper
¼ c. olive oil
1 T. parsley, chopped
2 T. sugar
2 T. vinegar
dash of hot pepper sauce
Over medium heat, cook almonds and sugar. Stir until the almonds are coated, cool
before serving. Mix romaine, spinach, celery, strawberries and green onions
together in very large bowl. In a separate bowl, mix together pepper, olive oil,
parsley, sugar, vinegar and hot pepper sauce. Add almonds and dressing over
mixed greens. Toss and serve.
Makes 24 - 1 cup servings.
Nutrition Information: 60 calories; 4 g fat; 15 mg sodium; 0g cholesterol; 6 g carbohydrate; 2 g fiber; and 1 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity employer and provider.