Kathie Oh's Recipe

Tri - Colored Layered Salad

Category: super salads

1 large head Boston lettuce, separated into leaves
3/4 cup Roasted Flavored Sliced Almonds
6 Tbsp. shredded Parmesan cheese
6 Tbsp. low-fat balsamic vinaigrette
1 medium head radicchio, separated into leaves
1 (6-oz) bag baby spinach
1 (3.5-oz.) package enoki mushrooms, trimmed
On each of 6 salad plates, layer 2 to 3 Boston lettuce leaves, 2 tablespoons Almond Accents, 1 teaspoon cheese and 1 teaspoon vinaigrette. Repeat layering with radicchio leaves instead of Boston lettuce; finally with 1/2-cup baby spinach. Garnish with enoki mushrooms.