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| 2 | tablespoons butter or margarine |
| 1/4 | teaspoon hickory smoked salt or seasoned salt |
| 1 1/2 | cups walnut pieces |
| 3 | tablespoons grated Parmesan cheese |
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| 1 | medium head iceberg lettuce |
| 1 | medium bunch leaf lettuce |
| 1/2 | bunch curly endive |
| 1/2 | small head radicchio |
| 6 | oz fresh spinach leaves |
| 1/3 | to 1/2 cup oil-and-vinegar dressing |
| 1. | Heat oven to 350°F. In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly. Stir in walnuts. Bake uncovered 5 minutes. Sprinkle with cheese; toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool. |
| 2. | Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups). Add dressing and walnuts; toss until greens are well coated. |
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| You’ll probably want to make more of the Parmesan walnuts than you need just so you have extras on hand to toss with pasta, rice and other grain dishes. |
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| Look for curly endive with the other lettuce varieties in your supermarket. Pronounced “ahn-DEEV,” this curly green grows in loose heads of lacy, green outer leaves that curl at the tips. Its leaves have a prickly texture and slightly bitter taste. |
Nutrition Information:
160 ( 120); 13g ( 2 1/2g, 0g); 10mg; 140mg; 6g ( 3g, 3g); 4g 60%; 15%; 8%; 8% 0 ; 1 ; 1/2 ; 1 1/2 1/2