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Four-Green Salad with Toasted-Walnut Dressing

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Source: Cooking at a Glance - Vegetables & Grains

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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  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.

RECIPE INGREDIENTS

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 Cooking.com

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DIRECTIONS

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: Yield: Makes 5 side-dish servings

Calories:

161

Sodium:

154mg

Fiber:

Carbohydrates, Total:

Protein:

% Cal. from Fat:

84%

Fat. Total:

15g

Spotlight Recipe Review

See all 1 reviews »

Rating:

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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Four-Green Salad with Toasted-Walnut Dressing

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