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Winter Salad with Toasted Walnuts
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From: EatingWell Magazine Winter 2004
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.
- By: Deborah Madison EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Walnut Vinaigrette
- 1 medium shallot, finely diced
- 1 tablespoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 cup walnut oil
- Salad
- 1/4 cup chopped walnuts
- 4 cups mixed salad greens, such as frisée, watercress, Boston, escarole and/or curly endive, torn into bite-size pieces
- 1 Belgian endive, cut crosswise into thin slices
- 1 small fennel bulb, trimmed and cut into 2-inch slivers
- 4 ounces white mushrooms, cleaned and sliced (2 cups)
Preparation
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Active
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Ready In
- To prepare Walnut Vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
- 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.
- Serving size: 2 cups
- Per serving: 211 calories; 19 g fat(2 g sat); 5 g fiber; 10 g carbohydrates; 4 g protein; 106 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 2130 IU vitamin A; 18 mg vitamin C; 75 mg calcium; 2 mg iron; 354 mg sodium; 627 mg potassium
- Nutrition Bonus: Vitamin A (33% daily value), Vitamin C ()30% dv), Folate (26% dv), Potassium (18% dv)
- Carbohydrate Servings: 1/2
- Exchanges: 2 vegetable, 3 1/2 fat
