Winter Salad with Toasted Walnuts (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Winter Salad with Toasted Walnuts

http://www.eatingwell.com/recipes/winter_salad_with_walnuts.html

From EatingWell:  Winter 2004

This simple first-course salad works best with a balanced mix of lettuces that includes a mild variety, such as Boston, as well as a more intense and sturdy green, such as escarole. You can add thinly sliced pear, apple or persimmon or replace the fennel with fruit.

4 servings, 2 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Walnut Vinaigrette

Salad

Preparation

  1. To prepare Walnut Vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
  2. To prepare salad: Toast walnuts in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. (Alternatively, toast in a toaster oven at 350ºF for about 6 minutes.) Transfer to a plate to cool.
  3. Just before serving, combine salad greens, endive, fennel and mushrooms. Drizzle with vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.

Nutrition

Per serving : 211 Calories; 19 g Fat; 2 g Sat; 4 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 4 g Protein; 5 g Fiber; 354 mg Sodium; 627 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 fat

Tips & Notes