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2 servings
suggest servings
| 1/4 | cup | walnuts | chopped |
| 1 | small | orange | sweet, sectioned |
| 1/2 | medium | avocado | firm ripe, diced |
| 1/2 | cup | turnip | diced |
| 1 | x | lettuce | red leaf, torn, as needed |
| Dressing | |||
| 1 1/2 | tablespoons | walnut oil | or peanut oil |
| 1/2 | tablespoon | lemon juice | or lime juice, to taste |
| 1/2 | teaspoon | mint | |
| 1/2 | teaspoon | honey | |
| 1 | x | black pepper | to taste |
Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool.
Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients.
Pour over the salad & toss to coat. Serve at once.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 2.0g | 10% |
| Sugars 6.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 5% | Vitamin C | 47% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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