Four-Green Salad With Toasted-Walnut Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Toss together romaine, red leaf lettuce, watercress, and Belgian endive for an extra-special green salad. You may also substitute 6-cups of packaged premixed greens if you're short on time. Ingredients:
1/4 cup olive oil or 1/4 cup vegetable oil |
1/4 cup toasted coarsely chopped walnuts |
2 tablespoons raspberry vinegar or 2 tablespoons white wine vinegar |
2 teaspoons fresh chives, minced |
1 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups romaine lettuce leaves |
2 cups torn red leaf lettuce or 2 cups spinach leaves |
1 cup watercress leaf |
1 head belgian endive, sliced or 1 cup torn curly endive lettuce or 1 cup radicchio |
Directions:
1. For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
2. For Salad: IN a salad bowl, toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.
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