Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.
- For Dressing:
- 2 tablespoons finely chopped shallot
- 3 tablespoons vegetable broth
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- For Salad:
- 1/2 cup chopped walnuts
- 2 firm red Bartlett pears
- 5 cups butterhead lettuce (Bibb or Boston), torn into bite-size pieces
- 4 cups arugula, trimmed
To prepare the dressing: Whisk the shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
To prepare the salad: Toast the walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Just before serving, cut the pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add the lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
132 calories; 10g total fat; 1g total saturated fat; 0mg cholesterol; 94mg sodium; 10g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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