Winter Salad with Toasted Walnuts
This simple first-course salad works best with a balanced mix of lettuces that includes a mild variety, such as Boston, as well as a more intense and sturdy green, such as escarole. You can add thinly sliced pear, apple or persimmon or replace the fennel with fruit. Source: EatingWell Magazine, Winter 2004
Ingredients
Walnut Vinaigrette
Salad
Directions
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To prepare Walnut Vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
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To prepare salad: Toast walnuts in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. (Alternatively, toast in a toaster oven at 350F for about 6 minutes.) Transfer to a plate to cool.
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Just before serving, combine salad greens, endive, fennel and mushrooms. Drizzle with vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.
Tips
Make Ahead Tip: Refrigerate the dressing (Step 1) for up to 2 days.
The oil and nuts in this salad provide a heart-healthy balance of omega-6 to omega-3 fats, a generous amount of antioxidants and a good supply of protein and fiber.
Nutrition Facts
2 vegetable, 3 1/2 fat