• 2 Bags Hearts of Romaine Lettuce (or whatever lettuce you like to use)
• 1 package shaved almonds
• Molases
• Brown Sugar
• Feta Cheese
• Diced Roma Tomatoes (4-5 is usually enough)
• 1 packet Italian Seasoning
• 1 bottle Balsalmic Vinegrette Salad Dressing

1. -Spread almonds in a glass baking dish and place in a 350 degree oven for 15 minutes to brown.
2. -Remove from oven and drizzle with molases.
3. -Coat top with brown sugar.
4. -Put back in 350 degree oven for 10-15 minutes.
5. -Remove and stir around coating almonds. (I usually add a little more Brown Sugar at this point, but you dont have to.)
6. -Place back in oven for another 10 minutes or so.
7. -Remove and tranfer almond mixture to wax or parchment paper to dry.
8. -You want them to dry in SMALL clusters like crutons.
9. -Place salad mix in bowl
10. -Empty packet of italian seasoning into bottle of balsalmic vinegrette.
11. -Add diced tomatoes to salad
12. -Add Feta Cheese to salad
13. -Add Almond Crutons
14. -Toss
15. -Drizzle dressing over entire salad just before serving and toss to evenly coat.

This salad was brought to a POT LUCK at work. One of my co-workers made it and I fell in love with it. It is a little intricate to make, however it is REALLY worth it. :o) Enjoy!