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Citrus Walnut Salad
cup walnut pieces
cup extra-virgin olive oil
tablespoons white wine vinegar
tablespoons Dijon mustard
teaspoon ground cumin
heads Belgian endive (about 2 1/4 lb)
cup firmly packed fresh Italian (flat-leaf) parsley leaves
red grapefruit, peeled, sectioned
Sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown.
In small bowl, stir together oil, vinegar, mustard, salt, sugar and cumin.
Remove and discard outer leaves of endive. Rinse endive with cold water; pat dry. Cut each endive head diagonally into 1/4-inch-thick slices; place in serving bowl. Add walnuts and parsley. Drizzle with dressing; gently toss to coat. Top with grapefruit. Serve immediately.
Belgian endive is slightly tangy with a bittersweet aftertaste.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Fruit; 1 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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