Harvest Salad with Walnut Oil Vinaigrette | Midwest Living
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Harvest Salad with Walnut Oil Vinaigrette

Harvest Salad with Walnut Oil Vinaigrette

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  • Yield: 4 main-dish or 6 side-dish servings
  • Start to Finish 30 mins

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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

  1. Prepare the Walnut Oil Vinaigrette. Cover and chill while preparing the salad.
  2. 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

  1. 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)

Fat, total (g) 21, fiber (g) 3, sodium (mg) 189, cal. (kcal) 275, chol. (mg) 0, pro. (g) 3, carb. (g) 21

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