Spring Salad with Caramelized Almonds

Spring Salad with Caramelized Almonds

(I talked about this recipe here)

Dressing:
3 tablespoons cider vinegar
1/4 cup olive oil
1/2 teaspoon salt
dash of black pepper
2 tablespoons sugar

Salad:
spring greens
fresh fruit (berries and apples work well)
1/4 cup slivered almonds
1 tablespoon sugar

To caramelize almonds, place 1 tablespoon sugar and almonds in a skillet over low heat. Heat, stirring frequently, until sugar melts, turns brown, and collects on almond slivers.
Let cool, then toss almonds with greens and fruit.

To make dressing, combine all ingredients in a glass jar or Tupperware with a tight-fitting lid. Shake until well combined.

Pour small amount of dressing over salad greens and toss to combine (I never use very much dressing, and the leftovers will keep for quite a while.)

salad dressing is approximately 1 WWP per tablespoon, sugared almonds are 1 WWP for 1 tablespoon.
source: Marilyn Gilmore