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    You are in: Home / Recipes / Super Veggie Salad With Creamy Almond Dressing Recipe
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    Super Veggie Salad With Creamy Almond Dressing

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    3 Total Reviews

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    • on June 10, 2010

      This was a really satisfying salad although my dressing came out a little thinner than I expected. Next time I will use more almonds and also reduce the sweetener (I used agave nectar instead of honey). It's interesting that The Wallaces wanted it sweeter, because I thought it was entirely too sweet. I also had a lot of leftover dressing. I agree with Maito that less oil could be used. The combination of veggies was really lovely. I enjoyed this as part of a raw food experiment, but it would also be a perfect starter when entertaining guests. Reviewed fro Veg*an Swap, June 2010

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    • on May 19, 2010

      I loved the combination of veggies in this salad! The dressing was good, but next time I will lower the amount of lemon juice and increase the honey, as I prefer my dressings a little sweeter. I used 3/4 c of oil to tone down the lemon. Thanks Sharon for a great salad recipe! Made for Holiday tag.

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    • on April 27, 2008

      I really liked the combination of the lemon, almond and avocado in this salad. I used a third of the honey, and only a fourth of the oil, and it worked fine. If you are trying to lower the fat, I don't think you necessarily need the full amount of the oil.

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    Nutritional Facts for Super Veggie Salad With Creamy Almond Dressing

    Serving Size: 1 (312 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 346.6
    Calories from Fat 262
    Total Fat 29.1 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 218.6 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 6.9 g
    Sugars 9.1 g
    Protein 5.6 g

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