Walnut and Currant Mesclun Salad | Midwest Living

Walnut and Currant Mesclun Salad

Walnut and Currant Mesclun Salad

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  • Makes: 6 servings
  • Start to Finish 15 mins

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  • 1/3 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 3 cloves garlic, quartered
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup canola or salad oil
  • 6 cups mesclun or one 10-ounce package torn mixed salad greens
  • 2 tablespoons dried currants
  • 2 tablespoons toasted walnuts, broken


  1. To a food processor bowl or blender container, add balsamic vinegar, lemon juice, garlic, sugar, and salt. Cover and process or blend to combine. With motor running, add oil in a steady stream.
  2. In a salad bowl, combine mesclun and currants. Drizzle with enough dressing to lightly coat the salad. Sprinkle walnuts on top. Store remaining dressing, covered, in the refrigerator. Makes 6 side-dish servings.


  • You can find mesclun, a mixture of salad greens, in the produce section of large supermarkets.

Nutrition Facts

(Walnut and Currant Mesclun Salad)

Servings Per Recipe 6, Polyunsaturated fat (g) 9, Folate (µg) 32, Monounsaturated fat (g) 16, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 2, Niacin (mg) 0, Riboflavin (mg) 0, Fat, total (g) 29, Thiamin (mg) 0, carb. (g) 10, vit. C (mg) 5, pro. (g) 1, vit. A (IU) 194, iron (mg) 1, cal. (kcal) 299, calcium (mg) 20, Potassium (mg) 146, sugar (g) 6, sodium (mg) 105, fiber (g) 1

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