Salad of Bitter Greens & Walnuts

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Toasted chopped walnuts are echoed in the walnut oil vinaigrette used to dress this salad of bitter greens.

Salad of Bitter Greens & Walnuts

Makes: 8 servings

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  • 1/4 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
  • 1/4 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.

Tips & Notes

  • 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.


Per serving: 75 calories; 6 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 85 mg sodium; 373 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value), Folate (33% dv), Vitamin C (30% dv).

Exchanges: 1 vegetable, 1 fat

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