Artichoke, Walnut, and Mesclun Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Can be prepared in 45 minutes or less. Ingredients:
a 1/2-inch-thick slice whole-wheat bread |
2 1/2 tablespoons extra-virgin olive oil |
2 teaspoons white-wine vinegar |
1/4 cup walnuts, chopped coarse, toasted until golden, and cooled |
a 6-ounce jar marinated artichoke hearts, drained and chopped |
6 cups loosely packed mesclun (mixed baby greens, about 1/4 pound), rinsed and spun dry |
Directions:
1. Preheat oven to 375°F.
2. Brush bread with 1 tablespoon oil and cut into 1/2-inch cubes. On a baking sheet toast cubes in middle of oven until golden, about 5 minutes, and cool.
3. In a bowl whisk together vinegar, remaining 1 1/2 tablespoons oil, and salt and pepper to taste until emulsified. Add croutons, walnuts, artichokes, and mesclun and toss until combined.
|
|