Garden Salad with Walnut Vinaigrette

By Patty Mastracco
Total Time
15 Mins
Serves
6
Meal
Lunch

DESCRIPTION

This classic salad gets an upgrade with toasted walnuts that are sprinkled in the salad and blended into the dressing.

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
Calories
250
Total Fat
23
Polyunsaturated Fat
10
Cholesterol
0
Sodium
40
Carbohydrates
11
Dietary Fiber
4
Protein
4

Ingredients

DRESSING
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoons California walnuts, chopped, toasted
  • 2 teaspoons honey
  • 1 teaspoon mustard, spicy brown
  • 1/4 teaspoon sea salt, or to taste
  • 1 shallot, small, sliced
SALAD
  • 8 cups salad greens, lightly packed
  • 3/4 cup California walnuts, coarsely chopped, toasted
  • 2 tomatoes, medium, cut into eighths
  • 1/4 red onion, thinly sliced
  • Pepper, freshly ground, to taste

Preparation

  1. To prepare dressing, puree all ingredients in a small blender or food processor until smooth. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)
  2. Place greens, walnuts, tomatoes and onion in a large bowl and drizzle with dressing; toss well to coat. Season with pepper and serve immediately.