1 1/3 c. whole blanched almonds
3 c. torn spinach
3 c. torn lettuce
Pesto Dressing
1 can (8 oz.) red kidney beans, drained
1/2 lb. fresh mushrooms, sliced
1/2 lb. Monterey Jack cheese, cut into julienne strips
1/2 lg. zucchini, cut into matchsticks
1 green pepper, cut into 1 inch squares
2 tomatoes, thinly sliced

Spread almonds in shallow pan and toast at 400 degrees stirring once, about 8 minutes or until they begin to turn golden. Drizzle torn spinach and lettuce with Pesto Dressing. Distribute kidney beans, mushrooms, cheese strips, zucchini, green pepper and tomato on top. Garnish with almonds.

PESTO DRESSING:

1/2 c. oil
2 tbsp. vinegar
1 sm. clove garlic, halved
1 1/2 tsp. basil
1/4 tsp. salt
1/2 c. parsley sprigs
1/4 c. diced or shredded Parmesan or Romano cheese
2 tbsp. whole blanched almonds

In electric blender or food processor combine oil, vinegar, garlic, basil, salt and parsley. Process until parsley is finely chopped. Add cheese and almonds. Process a few seconds longer to reach dressing consistency. Chill.