Salad greens - red leaf, romaine and spinach
1 c. sugared almonds
1 pomegranate
1 c. grated swiss cheese
1 bottle Brianna's (or Kraft) poppy seed dressing
Sugar your almonds by tossing them in a hot frying pan with about 1/4 c. of sugar. Stir constantly until almonds are well coated. Add more sugar if necessary. Careful not to burn - which they will quickly! Set aside on tin foil to cool.
Prepare greens, pomegranate seeds and grated swiss. Toss with dressing and almonds just before serving.
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