| Prep Time | 5 minutes |
| Servings | servings |
Ingredients
- 1/4 cup sliced almonds
- 1 large head Boston or Bibb lettuce leaves torn
- 1/4 cup dried cranberries unsweetend
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 10 chives cut into 1" lengths
- 4 - 5 tbsp Lemon and Shallot Vinaigrette or Italian Vinaigrette
Ingredients
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Instructions
- Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
- In a large bowl, toss the lettuce, cranberries, parsley, cilantro, chives, and almonds with the vinaigrette.
Recipe Notes
This is a very easy and quick salad to make, put together in under 10 minutes. I added the cranberries in this version just to up the flavor factor. I found this recipe on Real Simple and it comes in handy when you need to whip up something fast.
