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20 minutes
20 minutes
- 1 cup sliced almonds
- 1/3 cup olive or vegetable oil
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 1 clove garlic, finely chopped
- 2 bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
- 1 pomegranate, seeded (3/4 cup seeds)
- Toast almonds in a dry skillet over medium heat for 5 to 7 minutes, stirring occasionally until golden brown, then continuously stirring until light brown. Remove from skillet and set aside.
- In a small bowl, whisk together oil, lime juice, sugar, salt, pepper, and garlic until smooth.
- Combine lettuces and pomegranate seeds in a large serving bowl. Drizzle with dressing and toss until coated. Sprinkle with almonds and gently toss again.
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