This salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. “In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils--so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together,” she says. Madison suggested using a mix of lettuces that balance each other here--a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance.

Source: EatingWell Magazine, Winter 2004; October 2020 30th Anniversary




Walnut Vinaigrette


Instructions Checklist
  • To prepare vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.

  • To prepare salad: Combine salad greens, endive, fennel and mushrooms. Drizzle with the 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.

Nutrition Facts

2 cups
211 calories; protein 4g; carbohydrates 10g; dietary fiber 5g; sugars 4g; fat 19g; saturated fat 2g; vitamin a iu 2129.6IU; vitamin c 17.9mg; folate 105.5mcg; calcium 75.3mg; iron 1.6mg; magnesium 41.7mg; potassium 627mg; sodium 354mg; thiamin 0.1mg.

2 vegetable, 3 1/2 fat