Four-Green Salad With Toasted-Walnut Dressing

Submitted by Chef mariajane

"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: 10mins
• Ingredients: 11
• 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 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.