Romaine Salad with Walnuts and Beets

Total Time
15 Mins
Serves
6 People
Serving Size
1 1/2 cups

Total Time

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins

Nutrition

Fat
22 g
Saturated Fat
3 g
Monosaturated Fat
4.4 g
Cholesterol
5 mg
Polyunsaturated Fat
13.5 g
Sodium
250 mg
Dietary Fiber
4 g
Protein
7 g
Carbohydrates
14 g

Ingredients

VINAIGRETTE
  • 8 slices of bacon (sliced in half)
  • 16 dates, pitted and halved
  • 16 California walnut halves
  • 4 ounces goat cheese
  • 2 tablespoons honey
  • 1 teaspoon minced chives
SALAD
  • 8 cups torn romaine leaves
  • 1/2 cup slivered red onion
  • 1/2 cup coarsely chopped and toasted California walnuts, divided
  • 1 package (8 ounces) baby beets, cooked, peeled and quartered
  • 1/2 cup shaved Parmesan cheese

Preparation

VINAIGRETTE

1. In a large bowl whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.

SALAD

1. In a large bowl add lettuce, onion and half the walnuts. Add the vinaigrette and toss well to coat.

2. Transfer to 4 large salad plates. Top with beets, parmesan cheese and remaining walnuts. Season with additional pepper, if desired.