Toasted chopped walnuts are echoed in the walnut oil vinaigrette used to dress this salad of bitter greens. Source: EatingWell Magazine, Holiday Issue 1996

EatingWell Test Kitchen



  • 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; 6.1 g total fat; 98 mg sodium. 4.2 g carbohydrates; 2.5 g protein; Full Nutrition