Directions:
- In a small bowl, toss walnuts with the oil, garlic salt and dill. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned, stirring once. Cool.
- In a 2-1/2-qt. bowl, layer 2 cups lettuce, tomatoes, cheese, peas, 3/4 cup walnuts and remaining lettuce.
- In a small bowl, combine dressing ingredients. Spread dressing over top of salad (do not toss). Serve immediately or cover and refrigerate overnight.
- Just before serving, top with remaining walnuts. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.95 Kcal (1231 kJ) | ||
| Calories from fat | 252.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.03g | 43% | |
|---|---|---|---|
| Cholesterol | 17.41mg | 6% | |
| Sodium | 268.76mg | 11% | |
| Potassium | 311.88mg | 7% | |
| Total Carbs | 6.41g | 2% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 6.44g | 13% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 0.8mg | 4% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 206.33 Kcal (864 kJ) | ||
| Calories from fat | 177.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.67g | 43% | |
|---|---|---|---|
| Cholesterol | 12.22mg | 6% | |
| Sodium | 188.65mg | 11% | |
| Potassium | 218.91mg | 7% | |
| Total Carbs | 4.5g | 2% | |
| Sugars | 1.95g | 11% | |
| Dietary Fiber | 1.49g | 8% | |
| Protein | 4.52g | 13% | |
| Vitamin C | 8.3mg | 20% | |
| Iron | 0.6mg | 4% | |
| Calcium | 50.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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