Spring Greens with Almond Raspberry Vinaigrette

Ingredients

• 4 quart a combination of all available market greens, mixing light and dark colors, mild and sharp flavors mixed greens
• 1 cup sliced natural almonds, toasted
• ¼ cup vinaigrette almond or vegetable oil
• ¼ tsp vinaigrette grated lemon peel
• 3 tbsp vinaigrette lemon juice
• 2 tbsp vinaigrette ground toasted almonds
• 2 tbsp vinaigrette seedless raspberry jam
• 1 tsp vinaigrette Dijon-style mustard
• ⅛ tsp vinaigrette thyme
• vinaigrette salt and pepper, to taste

Method

1. Clean, dry and crisp the greens. Tear into bite-sized pieces. Sprinkle with the almonds.
2. Combine all vinaigrette ingredients in a small bowl; whisk until thoroughly mixed.
3. Sprinkle the vinaigrette over the greens and toss gently just before serving. Yield: 8 to 12 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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