- 1 serving cooking spray
- 1/2 cup toasted unsalted almonds
- 2 tablespoons light corn syrup
- 1 head romaine lettuce, torn into bite-size pieces
- 1 pint fresh blackberries
- 1/2 cup crumbled low-fat feta cheese
- 3 tablespoons lemon juice
- 2 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon sesame oil
- Spray a baking sheet with cooking spray.
- Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
- Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
- Toss lettuce, blackberries, and feta cheese together in a large bowl.
- Pour lemon juice into a small bowl. Drizzle in 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 dressing into the salad.