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Winter Salad with Toasted Walnuts

Winter 2004

Your rating: None Average: 4.2 (5 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:

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)

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


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