Toasted chopped walnuts are echoed in the walnut oil vinaigrette used to dress this salad of bitter greens.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996


Ingredient Checklist


Instructions Checklist
  • 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.



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.

Nutrition Facts

75 calories; protein 2.5g 5% DV; carbohydrates 4.2g 1% DV; exchange other carbs 0.5; dietary fiber 2.7g 11% DV; sugars 1g; fat 6.1g 9% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 3021.6IU 60% DV; vitamin c 18mg 30% DV; folate 131.8mcg 33% DV; calcium 65mg 7% DV; iron 1.6mg 9% DV; magnesium 32.8mg 12% DV; potassium 379.8mg 11% DV; sodium 98.2mg 4% DV; thiamin 0.1mg 9% DV.