Romaine Salad with Walnuts and Beets

Romaine Salad with Walnuts and Beets

Total Time

15 Mins

Serves

6 People

Serving Size

1 1/2 cups

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.

NUTRITION

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