Four-Green Salad with Toasted-Walnut Dressing

  • Active Time 10m
  • Total Time 10m
  • Rating ****

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 cups torn 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)


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 or spinach, watercress and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2068

nutrition information per serving

161 calories; 15g total fat; 0mg cholesterol; 154mg sodium; 6g carbohydrates; 4g fiber; 3g 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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