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Winter Salad with Toasted Walnuts

:  Winter 2004

Your rating: None Average: 4.3 (4 votes)

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.


Winter Salad with Toasted Walnuts Recipe

Makes: 4 servings, 2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

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)

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Preparation

  1. To prepare Walnut Vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
  2. 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 350ºF for about 6 minutes.) Transfer to a plate to cool.
  3. 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 & Notes

  • 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

Per serving: 211 calories; 19 g fat ( 2 g sat , 4 g mono ); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 4 g protein; 5 g fiber; 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

Exchanges: 2 vegetable, 3 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Entertaining, casual
Entertaining, formal
Make ahead instructions
Ease of Preparation
Easy
Type of Dish
Appetizer
Salad, side/appetizer
Total Time
30 minutes or less
Servings
4
Ethnic/Regional
American
Meal/Course
Appetizers
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Season
Fall
Winter
Holiday
Christmas
New Year's Eve
Thanksgiving
Publication
Winter 2004
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