Pesto Antipasto Salad
Spread almonds in shallow pan. Toast at 350°F, 15 minutes, stirring once or twice; cool. Grind 1/4 cup almonds finely in food processor or blender jar. Add parsley, basil and garlic. Blend until finely chopped. Stir in almond oil, red wine vinegar, marinade from artichoke hearts and Parmesan cheese; mix well; set aside. Toss iceberg and red leaf lettuce with cauliflower, salami, mushrooms, tomatoes, olives, red onion green pepper, artichoke hearts and remaining 1/2 cup toasted almonds. Toss lightly with dressing to serve.
Per serving for 6 servings:
* Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
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