Romaine Salad with Walnuts and Beets

By Patty Mastracco
Total Time
15 Mins
Serves
6 People
Serving Size
1 1/2 cups
Course
Main

DESCRIPTION

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
Saturated Fat
3
Polyunsaturated Fat
13.5
Monounsaturated Fat
4.4
Cholesterol
5
Sodium
250
Carbohydrates
14
Dietary Fiber
4
Protein
7

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.