This delicious and crisp salad recipe is adapted from one by the Almond Board.
4 cups Butter lettuce, chopped
3 cups frozen green beans, defrosted (about 1 pound)
1 cup cherry tomatoes, halved
1/3 cup sliced red onion
2 Tbsp balsamic vinegar
1 Tbsp olive oil
black pepper to taste
2 Tbsp slivered almonds, toasted
Rinse butter lettuce with cold running water, drain in colander and blot dry with paper towel. Mix all ingredients together in a large mixing bowl. Serve immediately or chill briefly before serving, up to 1 hour.