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
Directions
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
Serving Size: 2 cups
Per Serving:
211 calories; 18.8 g total fat; 1.8 g saturated fat; 354 mg sodium. 627 mg potassium; 10 g carbohydrates; 4.9 g fiber; 4 g sugar; 4 g protein; 2130 IU vitamin a iu; 18 mg vitamin c; 106 mcg folate; 75 mg calcium; 2 mg iron; 42 mg magnesium;
Exchanges:
2 vegetable, 3 1/2 fat