Winter Salad with Toasted Walnuts
To prepare Walnut Vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.Advertisement
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.
Just before serving, combine salad greens, endive, fennel and mushrooms. Drizzle with vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.
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.
2 vegetable, 3 1/2 fat