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Harvest Salad with Walnut Oil Vinaigrette
- Yield: 4 main-dish or 6 side-dish servings
- Start to Finish 30 mins
Ingredients
-
Walnut Oil Vinaigrette (recipe follows)
-
6
cups
mesclun or torn mixed salad greens
-
2
medium tomatoes, sliced or cut into wedges
-
1
small red onion, thinly sliced or cut into thin wedges
-
1/2
cup
sliced or chopped celery
-
1/2
cup
sliced or chopped cucumber
-
1/3
cup
coarsely chopped walnuts, toasted
-
1/3
cup
dried cranberries, dried cherries or dried currants
-
8
ounces
cooked chicken, cut into bite-size strips (optional)
Directions
- Prepare the Walnut Oil Vinaigrette. Cover and chill while preparing the salad.
- In a large salad bowl, combine mesclun, tomatoes, onion, celery, cucumber, walnuts and cranberries. Shake the vinaigrette; pour over the mesclun mixture. Toss gently to coat. If you like, serve with cooked chicken. Makes 4 main-dish or 6 side-dish servings.
Walnut Oil Vinaigrette
Ingredients
- 3
tablespoons
sherry vinegar or white wine vinegar
- 1
shallot, finely chopped
- 1
tablespoon
dijon-style mustard
- 1
tablespoon
honey
- 1/8
teaspoon
salt
- 1/8
teaspoon
ground black pepper
- 1/4
cup
walnut oil
Directions
- In a medium bowl, combine vinegar and shallot. Let stand for 15 minutes. Whisk in mustard, honey, salt and ground black pepper. While slowing adding walnut oil in a steady stream, whisk until mixture is thickened. Makes about 1/2 cup.
Nutrition Facts
(Harvest Salad with Walnut Oil Vinaigrette)
sodium (mg) 189, Fat, total (g) 21, cal. (kcal) 275, pro. (g) 3, carb. (g) 21, fiber (g) 3