Walnut Balsamic Spinach Salad
Description
This classic spinach salad is dressed up with Candied California walnuts, blue cheese, prosciutto and pomegranate arils.
Ingredients
Dressing
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1/4 cup minced red onion
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3 tablespoons balsamic vinegar
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1 tablespoon Dijon mustard
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1/4 cup olive oil
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Salt and pepper to taste
Candied Walnuts
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1 cup California walnuts
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1 tablespoon sugar
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1 tablespoon olive oil
Salad
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10 cups baby spinach
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8 strips prosciutto
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1/2 cup crumbled blue cheese
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1/3 cup pomegranate arils
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2 firm but ripe pears, cored and thinly sliced
PREPARATION
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To prepare dressing, stir together onion, vinegar and Dijon in a small bowl. Slowly add olive oil and whisk well. Season with salt and pepper.
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To prepare Candied Walnuts, heat oil in a medium skillet over medium heat. Add walnuts and cook for 5 minutes to toast. Add sugar and cook for a few minutes more or until walnuts are nicely glazed.
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Place salad ingredients in a large bowl and sprinkle with Candied Walnuts. Toss well to coat and serve immediately.
NUTRITION
- Calories: 520 cal
- Total Fat: 40 g
- Saturated Fat: 8 g
- Polyunsaturated Fat: 14 g
- Monounsaturated Fat: 16.7 g
- Cholesterol: 25 mg
- Sodium: 830 mg
- Carbohydrates: 28 g
- Dietary Fiber: 7 g
- Total Sugars: 17 g
- Protein: 16 g
- Vitamin D: 0 mcg
- Calcium: 210 mg
- Iron: 4 mg
- Potassium: 810 mg