Four-Green Salad With Toasted-Walnut Dressing

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.

• Ready In: 10 mins
• Serves: 5

Ingredients

• For Dressing

• 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

• For Salad

• 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.