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Prep 25min
Total25min
Servings12
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Ingredients
Parmesan Walnuts
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
Salad
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
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Steps
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.
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.
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