1 tablespoon white wine or cider vinegar
Sea salt and freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil
3 teaspoons water
2 tablespoons sliced almonds
1 small head Boston lettuce or butter lettuce, any tough outer leaves removed
2 cups baby spinach, loosely packed
I like to make my salad dressings directly in the bowl and pile the greens on top so I can wait until I’m ready to eat to toss them all together.
If you prefer, you can put all the dressing ingredients in a jar and shake them together to use as needed. It will keep in the fridge up to a week.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.