The Essential EatingWell Cookbook (2004)
Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.
8 servings, about 1 cup each
Active Time: 25 minutes |
Total Time: 25 minutes
2 tablespoons finely chopped shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce, (Bibb or Boston), torn into bite-size pieces
4 cups arugula, trimmed
To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
Per serving :
10 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
10 g Carbohydrates;
2 g Protein;
2 g Fiber;
94 mg Sodium;
211 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.