English Walnut Salad
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
red lettuce
|
*
|
| 1 | bunch |
watercress
|
*
|
| ½ | pound |
arugula (roquette)
|
|
| 1 | cup |
walnuts
|
|
| Dressing | |||
| ½ | cup |
walnut oil
|
|
| ½ | cup |
olive oil
|
|
| ⅓ | cup |
red wine vinegar
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
sugar
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
red lettuce
|
*
|
| 1 | bunch |
watercress
|
*
|
| 226.8 | g |
arugula (roquette)
|
|
| 237 | ml |
walnuts
|
|
| Dressing | |||
| 118 | ml |
walnut oil
|
|
| 118 | ml |
olive oil
|
|
| 79 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
sugar
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Put greens in a bowl, sprinkle with walnuts, cover and chill.
Combine oils, vinegar, salt, sugar and pepper and beat until thick.
Let stand at room temperature, then beat again before tossing with salad.
