1. To prepare Walnut Vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
4 cup mixed salad greens, such as frisée, watercress, Boston, escarole and/or curly endive, torn into bite-size pieces
1 Belgian endive, cut crosswise into thin slices
1 small fennel bulb, trimmed and cut into 2-inch slivers
4 oz white mushrooms, cleaned and sliced (2 cup)
2. To prepare salad: Toast walnuts in a small dry skillet over low heat, stirring constantly, until fragrant, 2 to 3 minutes. (Alternatively, toast in a toaster oven at 350ºF for about 6 minutes.) Transfer to a plate to cool.
3. Just before serving, combine salad greens, endive, fennel and mushrooms. Drizzle with vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.
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 Make Ahead: Refrigerate the dressing (Step 1) for up to 2 days.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 211
- Calories from fat 171
- Total Fat 19gm 29%
- Sodium 354mg 15%
- Total Carbohydrates 10gm 3%
- Fiber 5gm 20%
- Protein 4gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.