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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, 2 cups eachJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, 2 cups each
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 2 cups each
Yield:
4 servings, 2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsWalnut Vinaigrette1medium shallot, finely diced1tablespoonred-wine vinegar1teaspoonDijon mustard½teaspoonsalt¼cupwalnut oilSalad4cupsmixed salad greens, such as frisée, watercress, Boston, escarole and/or curly endive, torn into bite-size pieces1Belgian endive, cut crosswise into thin slices1small fennel bulb, trimmed and cut into 2-inch slivers4ounceswhite mushrooms, sliced¼cupchopped walnuts, toasted
Cook Mode(Keep screen awake)
Ingredients
Walnut Vinaigrette
1medium shallot, finely diced
1tablespoonred-wine vinegar
1teaspoonDijon mustard
½teaspoonsalt
¼cupwalnut oil
Salad
4cupsmixed salad greens, such as frisée, watercress, Boston, escarole and/or curly endive, torn into bite-size pieces
1Belgian endive, cut crosswise into thin slices
1small fennel bulb, trimmed and cut into 2-inch slivers
4ounceswhite mushrooms, sliced
¼cupchopped walnuts, toasted
DirectionsTo prepare vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.To prepare salad: Combine salad greens, endive, fennel and mushrooms. Drizzle with the vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.TipsMake Ahead Tip: Refrigerate the dressing (Step 1) for up to 2 days.The oil and nuts in this salad provide a heart-healthy balance of omega-6 to omega-3 fats, a generous amount of antioxidants and a good supply of protein and fiber.Originally appeared: EatingWell Magazine, Winter 2004; October 2020 30th Anniversary
Directions
To prepare vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.To prepare salad: Combine salad greens, endive, fennel and mushrooms. Drizzle with the vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.TipsMake Ahead Tip: Refrigerate the dressing (Step 1) for up to 2 days.The oil and nuts in this salad provide a heart-healthy balance of omega-6 to omega-3 fats, a generous amount of antioxidants and a good supply of protein and fiber.
To prepare vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
To prepare salad: Combine salad greens, endive, fennel and mushrooms. Drizzle with the vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.
Tips
Make Ahead Tip: Refrigerate the dressing (Step 1) for up to 2 days.
The oil and nuts in this salad provide a heart-healthy balance of omega-6 to omega-3 fats, a generous amount of antioxidants and a good supply of protein and fiber.
Originally appeared: EatingWell Magazine, Winter 2004; October 2020 30th Anniversary
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Nutrition Facts(per serving)211Calories19gFat10gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
