Directions:

Place greens in a large salad bowl. Whisk together olive oil, almond butter and vinegar in a small bowl until smooth; season with salt and pepper. Divide greens among four salad plates and drizzle with dressing; top with almonds and pomegranate seeds.

Note:

**Almond butter may be found next to the jams and jellies in natural food stores and some supermarkets. Otherwise, you can make it by grinding together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor or blender, then adding 3 tablespoons almond or vegetable oil in a slow, steady stream, and blending until the mixture comes together. This recipe makes 3/4 cup.