PG-tested

You don't have to be a vegetarian to enjoy this heart-healthy salad, which packs just 360 calories per serving. Serve with toasted bread topped with soft goat cheese.

• 3/4 cup whole blanched almonds
• 1 teaspoon olive oil
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• Pinch of salt
• Juice of half a lemon
• 1 pound small zucchini
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon almond oil
• 2 teaspoons lemon juice
• 2 teaspoons minced shallots
• 1 packed cup of mixed whole herbs, including parsley, chervil, dill and mint
• 2 cups homemade or bagged croutons
• Salt and pepper to taste

Preheat oven to 375 degrees.

Mix first six ingredients. Spread on a baking sheet; roast for eight minutes until light brown. Set aside to cool.

Slice zucchini into 1/4-inch semi-circles. Saute for two minutes in extra-virgin olive oil over medium-high heat. Remove to a bowl and cool a little. Add almonds and remaining ingredients except herbs and croutons. Season with salt and pepper. Wait five minutes, then toss in herbs and croutons.

Serves 4.

-- Chef Dan Barber, Runner's World