A simple salad with romaine lettuce, crumbled feta and toasted almonds, tossed with a sweet/sour/garlic vinaigrette.
1/4cupcanola oilor sunflower, vegetable oil, or other neutral-tasting oil
1/4cupseasoned rice vinegaror unseasoned and add a pinch of salt to the vinaigrette
1tspfresh garlicfinely grated, loosely packed
For the salad:
3 - 4cupsRomaine lettucechopped
1/4cupSliced almondstoasted *see Notes below for how to toast almonds
Freshly ground pepper
Toast the almonds: Toast the almonds until lightly golden, in either the oven, on the stove-top in a skillet or in the microwave. *See Notes below for how-to toast almonds.
Mix the vinaigrette: Combine the vinaigrette ingredients in a small jar (or bowl). Shake or whisk well to combine. Set aside.
Prepare the salad: In a large bowl, add the some chopped romaine lettuce. Sprinkle with crumbled feta cheese and the toasted almonds. Toss quickly to combine. Drizzle with enough of the vinaigrette to moisten to desired level. Toss to combine. Season with some freshly ground pepper, to serve, if desired.
How to Toast Almonds: In the oven: Scatter evenly on a baking sheet and toast in a 350F oven for 3-4 minutes, stirring a couple of times, until lightly golden.In a skillet: Heat a dry, non-stick skillet over medium heat. Add the almonds and cook, stirring, until lightly golden. Remove almonds from baking sheet so they don't continue to cook on the hot baking sheet.In the microwave: Scatter almonds in an even, single layer on a microwave-safe plate. Cook in 30 minute increments, stirring well after each 30 seconds, until the almonds start to colour. Careful! Plate may be hot, so use an oven mitt. Remove almonds from plate when they reach the desired colour, so they don't continue to brown on the hot plate.