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Recipe Summary

total:
30 mins
Yield:
4 main-dish or 6 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Walnut Oil Vinaigrette. Cover and chill while preparing the salad.

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  • 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

In a medium bowl, combine 3 tablespoons sherry vinegar or white wine vinegar and 1 shallot, finely chopped. Let stand for 15 minutes. Whisk in 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/8 teaspoon salt and 1/8 teaspoon black pepper. While slowing adding 1/4 cup walnut oil in a steady stream, whisk until mixture is thickened. Makes about 1/2 cup.

Nutrition Facts

275 calories; fat 21g; carbohydrates 21g; insoluble fiber 3g; protein 3g; sodium 189mg.
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