Ingredients
1cooking spray
½cupalmonds,unsalted, toasted
2tbsplight corn syrup
1romaine lettuce head,torn into bite-size pieces
2cupsfresh blackberries
½cupfeta cheese,low-fat, crumbled
3tbsplemon juice
2½tbspextra virgin olive oil
1tspsesame oil
Preparation
Spray a baking sheet with cooking spray. Crush the almonds into smaller pieces with a mortar and pestle or with a rolling pin.
Spread the almonds in a single layer in a large skillet over high heat. Add the corn syrup, then cook, stirring gently to prevent almonds from clumping together, for 2 to 3 minutes until the corn syrup coats the almonds.
Spread the almonds on the prepared baking sheet. Cool until hardened and set.
Toss the lettuce, blackberries, and feta cheese together in a large bowl.
Pour lemon juice into a small bowl. Drizzle in the olive oil, whisking constantly, until blended into the lemon juice. Whisk sesame oil into the dressing.
Break up cooled almonds and add to the salad. Mix the dressing into the salad.
Serve and enjoy.
