Salad of Bitter Greens and Walnuts - phase 1
INGREDIENTS
  • Servings: 8
  • 1/4 cup chopped walnuts
  • 1/4 cup defatted reduced-sodium chicken broth
  • 2 tablespoons tarragon vinegar or white-wine vinegar
  • 2 tablespoons walnut oil or extra-virgin olive oil
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 16 cups washed, dried and torn mixed greens, such as escarole, chicory and/or radicchio
DIRECTIONS
  1. DIRECTIONS
  2. In a small dry skillet over low heat, stir walnuts until lightly toasted, about 3 minutes. Transfer to a plate to cool.
  3. In a large salad bowl, whisk together chicken broth, vinegar, oil, shallots, mustard, salt and pepper. Add greens and toss thoroughly. Sprinkle with the walnuts and additional black pepper to taste.
  4. NUTRITION INFORMATION
  5. Servings Per Recipe: 8
  6. Amount Per Serving
  7. Calories: 77
  8. Total Fat: 6.2g
  9. Cholesterol: 0mg
  10. Sodium: 122mg
  11. Total Carbs: 4.4g
  12. Dietary Fiber: 2.7g
  13. Protein: 2.6g