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Salad of Bitter Greens & Walnuts

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Toasted chopped walnuts are echoed in the walnut oil vinaigrette used to dress this salad of bitter greens.”


    • ¼ 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
    • ¼ cup chopped walnuts, toasted (see Tip)


  • 1 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.
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