Romaine Salad with Walnuts and Beets

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

Total Time

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

Nutrition

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

Ingredients

VINAIGRETTE
  • 3 tablespoons walnut oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Sea salt and freshly ground pepper to taste
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.