| 6 | 11 | 131 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 6 min | 4 |
| 1/4 cup whole | Almonds, raw (sliced) |
| 10 stalk(s) | Chives (cut into 1-inch lengths) |
| 1 cup | Cilantro (coriander) |
| 5 tbsp | Italian salad dressing (vinaigrette) |
| 1 head | Lettuce, butterhead (Boston) |
| 1 cup | Parsley, fresh |
1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.
3. Top with the tasted almonds, and enjoy!
| Meat Alternative | 0.3 |
| Vegetables | 1.5 |
