Garden Salad with Smoked Almond Dressing (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 hearts romaine lettuce, chopped |
1 cup shredded carrots |
4 scallions, cut into 3-inch lengths then thinly sliced into sticks |
1 zucchini, cut into matchsticks |
1 red bell pepper, cut into matchsticks |
1 clove garlic |
1/2 cup smoked almonds |
4 soft sun-dried tomatoes, chopped |
handful fresh cilantro leaves |
handful fresh mint leaves |
3 tablespoons red wine vinegar, eyeball it |
splash of water, 2 tablespoons |
1/3 cup extra-virgin olive oil, eyeball it |
black pepper |
Directions:
1. Place lettuce on large platter and scatter veggies across the top. Put the garlic, almonds, sun dried tomatoes, cilantro, mint and vinegar in food processor and turn it on - if you have trouble getting the dressing going, add a splash (2 tablespoons) of water then stream in extra-virgin olive oil. Process the dressing then season it with black pepper, to taste, and pour evenly over the salad and serve.
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