Salad of Bitter Greens & Walnuts
http://www.eatingwell.com/recipes/salad_of_bitter_greens_walnuts.html
Toasted chopped walnuts are echoed in the walnut oil vinaigrette used to dress this salad of bitter greens.
8 servings | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons tarragon vinegar, or white-wine vinegar
- 2 tablespoons walnut oil, or extra-virgin olive oil
- 2 tablespoons finely chopped shallots
- 2 teaspoons Dijon mustard
- Salt & freshly ground pepper, to taste
- 16 cups washed, dried and torn mixed salad greens, such as escarole, chicory and/or radicchio
- 1/4 cup chopped walnuts, toasted (see Tip)
Preparation
- Whisk together broth, vinegar, oil, shallots, mustard, salt and pepper in a large salad bowl. Add greens and toss thoroughly. Sprinkle with walnuts and additional pepper to taste.
Nutrition
Per serving : 75 Calories; 6 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 3 g Protein; 3 g Fiber; 85 mg Sodium; 373 mg Potassium
Exchanges: 1 vegetable, 1 fat
Tips & Notes
- Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.