Four-Green Salad With Toasted-Walnut Dressing
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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
- Serves:
- Units:
ingredients
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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
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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
- For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
- 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.
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RECIPE MADE WITH LOVE BY
@Chef mariajane
Contributor
@Chef mariajane
Contributor
"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."
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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.
