Ingredients
- 1 whole grain baguette, thinly sliced on a diagonal (about 12 slices)
- 6 tablespoons extra virgin olive oil, divided
- 1 teaspoon dijon mustard
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 medium heads butter lettuce, torn into bite-sized pieces
- 6 tablespoons Marcona almonds or sliced regular almonds
- 3/4 cup cheese, Ricotta
- 1 cup thinly sliced strawberries
Nutrition Information
Serving size:
Calories: 480
Carbohydrate: 42g (14%)
Protein: 14g (28%)
Total Fat: 34g (52%)
Saturated Fat: 7g (35%)
Trans Fat: 0g
Cholesterol: 0mg (0%)
Sodium: 280mg (12%)
Dietary Fiber: 6g (24%)
Calcium: 15%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Heat broiler to high heat. Place baguette slices on rimmed baking pan and lightly brush with 2 tablespoons oil. Place under broiler and cook 2 to 3 minutes or until crisp, watching very carefully.
Meanwhile, in large bowl, whisk together mustard, vinegar, salt and pepper. While whisking, slowly drizzle in remaining 4 tablespoons (1/4 cup) oil until all oil is incorporated. Add lettuce and almonds; gently toss to combine. Divide salad between 4 plates.
Spread crostini with Ricotta and divide strawberries over Ricotta. Divide crostini between salad plates and serve immediately.
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