Fall Salad With Honey Mustard Vinaigrette Recipe
Servings: 1
Ingredients
- 3/4 c. walnuts
- 4 lrg Belgian endives
- 3 c. arugula, stems removed
- 3 c. watercress, stems removed
- 2 c. red-leaf lettuce
- 1 lrg head radicchio
- 1 tsp Dijon mustard
- 3 Tbsp. apple-cider vinegar
- 4 tsp honey salt and pepper
Directions
- Toast the walnuts in a dry skillet over medium heat, stirring till browned. Set aside.
- Reserve a few outer endive leaves for garnish; tear the remaining into bite-size pcs.
- Wash and dry the other greens and tear them into bite-size pcs. Add in to the endive.
- Toss with dressing and walnuts. Arrange the sale on 8 salad plates. Serve immediately.
- Honey-Mustard Vinaigrette:In a bowl, combine mustard and vinegar and whisk till blended. Blend in the oil and honey. stirring till mix has thickened. Season to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 226g | |
| Calories 292 | |
| Calories from Fat 220 | 75% |
| Total Fat 26.3g | 33% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 110mg | 5% |
| Potassium 678mg | 19% |
| Total Carbs 8.95g | 2% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.22g | 1% |
| Protein 9.42g | 15% |
