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Four-Green Salad with Toasted-Walnut Dressing

Source: Cooking at a Glance - Vegetables & Grains
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes 5 side-dish servings
Toss together romaine, red leaf lettuce, watercress, and Belgian endive for an extra-special green salad. You may also substitute 6 cups of packaged premixed greens if you're short on time.
For Dressing:
1/4 cup olive oil or vegetable oil
1/4 cup toasted coarsely chopped walnuts
2 tablespoons raspberry or white wine vinegar
2 teaspoons minced fresh chives
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
For Salad:
2 cups torn romaine lettuce leaves
2 cupstorn red leaf lettuce or spinach leaves
1 cup watercress sprigs
1 head belgian endive, sliced, or 1 cup torn curly endive or radicchio (3 ounces)
Four-Green Salad with Toasted-Walnut Dressing Recipe at
FOR DRESSING: In a screw-top jar combine oil, walnuts, vinegar, chives, sugar, salt, and pepper. Cover and shake well to mix. Set aside.

FOR SALAD: In a salad bowl toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 5 side-dish servings
Calories: 161
Sodium: 154mg
Fiber: 4g
Carbohydrates, Total: 6g
Protein: 3g
% Cal. from Fat: 84%
Fat. Total: 15g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Linda, OH Reviewed: 11/07/2007
Great green salad. A simple green salad but with the Rasberry wine vinegar dressing, it becomes less simple tasting. My co-workers loved it also on pot luck day.
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