Citrus Walnut Salad

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8

Ingredients

Ingredients

1/2
cup walnut pieces
1/2
cup extra-virgin olive oil
3
tablespoons white wine vinegar
2
tablespoons Dijon mustard
1/4
teaspoon salt
1/4
teaspoon sugar
1/4
teaspoon ground cumin
8
heads Belgian endive (about 2 1/4 lb)
1/2
cup firmly packed fresh Italian (flat-leaf) parsley leaves
2
red grapefruit, peeled, sectioned

Directions

Directions

  • 1 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.
  • 2 In small bowl, stir together oil, vinegar, mustard, salt, sugar and cumin.
  • 3 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.

Notes










Tips

Expert Tips

Belgian endive is slightly tangy with a bittersweet aftertaste.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
% Daily Value
Total Fat
19g
0%
Saturated Fat
2 1/2g
0%
Sodium
170mg
0%
Total Carbohydrate
14g
0%
Dietary Fiber
6g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit; 1 Vegetable; 4 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.