Yummy Salad to Try - #1

Boston Lettuce Salad with Herbs and Toasted Almonds

Ingredients

• 1/4 cup sliced almonds
• 1 large head Boston or Bibb lettuce, leaves torn (6 cups)
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 10 chives, cut into 1-inch lengths
• 4 to 5 tablespoons Lemon and Shallot Vinaigrette
• or bottled Italian vinaigrette

Directions

1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.

2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.

Tip: Use scissors to snip the chives into long pieces; a knife can sometimes bruise delicate herbs.

Lemon and Shallot Vinaigrette

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 1 shallot, finely chopped
• kosher salt and black pepper

Directions

1. In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.

Tip: This dressing will keep for 5 days in a jar in the refrigerator. If it becomes solidified, run the jar under hot water.