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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Originally from one of the American Diabetes Association cookbooks, I made changes to make it tastier. Deliciously tangy with crunchy sweetness throughout! For a healthier version, use margerine instead of butter and only 1/4 cup walnuts. Also, split the salad into 4 servings. Ingredients:
1 tablespoon butter |
2 tablespoons brown sugar |
1/2 cup walnuts, chopped |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
1 teaspoon dijon mustard |
4 cups mixed baby greens |
Directions:
1. Preheat oven to 350 degrees.
2. In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved.
3. Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
4. In salad bowl, make the dressing by combining vinegar, oil, and mustard.
5. Gently toss greens in dressing.
6. Allow walnuts to cool 10-15 minutes, then toss with greens.
7. Serve and enjoy!
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