Name: Harvest Salad with Walnut Oil Vinaigrette
Total time: 30 min
Yield: 4 main-dish or 6 side-dish servings
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; ½ cup sliced or chopped celery; ½ cup sliced or chopped cucumber; ⅓ cup coarsely chopped walnuts, toasted; ⅓ cup dried cranberries, dried cherries or dried currants; 8 ounces cooked chicken, cut into bite-size strips (optional)

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
½ cup sliced or chopped celery
½ cup sliced or chopped cucumber
⅓ cup coarsely chopped walnuts, toasted
⅓ cup dried cranberries, dried cherries or dried currants
8 ounces cooked chicken, cut into bite-size strips (optional)

Directions

Step 1

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

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Step 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

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

Per Serving:

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

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Ingredients

Directions

Walnut Oil Vinaigrette

Nutrition Facts

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Ingredients

Directions

Walnut Oil Vinaigrette

Nutrition Facts