Winter Salad with Toasted Walnuts

Winter Salad with Toasted Walnuts

This simple first-course salad works best with a balanced mix of lettuces that includes a mild variety, such as Boston, as well as a more intense and sturdy green, such as escarole. You can add thinly sliced pear, apple or persimmon or replace the fennel with fruit.

From EatingWell: Winter 2004
Yield: 4 servings, 2 cups each
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

Walnut Vinaigrette

  1. 1 medium shallot, finely diced
  2. 1 tablespoon red-wine vinegar
  3. 1 teaspoon Dijon mustard
  4. 1/2 teaspoon salt, or to taste
  5. 1/4 cup walnut oil

Salad

  1. 1/4 cup chopped walnuts
  2. 4 cups mixed salad greens, such as frisée, watercress, Boston, escarole and/or curly endive, torn into bite-size pieces
  3. 1 Belgian endive, cut crosswise into thin slices
  4. 1 small fennel bulb, trimmed and cut into 2-inch slivers
  5. 4 ounces white mushrooms, cleaned and sliced (2 cups)

Preparation

  1. To prepare Walnut Vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
  2. To prepare salad: Toast walnuts in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. (Alternatively, toast in a toaster oven at 350ºF for about 6 minutes.) Transfer to a plate to cool.
  3. Just before serving, combine salad greens, endive, fennel and mushrooms. Drizzle with vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.

Tips & Notes

Nutrition

Nutrition Per Serving: 211 calories; 19 g fat (2 g sat, 4 g mono); 0 mg cholesterol; 10 g carbohydrates; 4 g protein; 5 g fiber; 354 mg sodium; 627 mg potassium.

Nutrition Bonus: Vitamin A (33% daily value), Vitamin C (30% dv), Folate (26% dv), Potassium (18% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 fat