Preheat oven to 350° to toast walnuts. Spread in a single layer on baking sheet. Stirring frequently, bake 6 - 8 minutes or until light golden brown. Remove from oven; cool. Chop coarsely and set aside.
Dressing:
Whisk together oil, vinegar, shallot, salt and sugar in small bowl. Or place ingredients in a small jar and shake vigorously. Cover bowl. Refrigerate dressing up to 1 week.
Salad:
Combine greens, grapes and cooled walnuts in large bowl. Just before serving, add dressing and toss well to coat.
Ingredients
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1/2 cup walnut pieces
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1/3 cup vegetable oil
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2 1/2 tablespoons raspberry vinegar
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1 tablespoon chopped shallot
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1/2 teaspoon Salt
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1/2 teaspoon sugar
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2 cups torn, stemmed romaine lettuce leaves
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2 cups torn spinach leaves
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2 cups torn, red leaf lettuce leaves
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1 cup halved red seedless grapes
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