An easy-to-make, “dressed-up” salad that is sure to impress!
tablespoons butter or margarine
teaspoon hickory smoked salt or seasoned salt
cups walnut pieces
tablespoons grated Parmesan cheese
medium head iceberg lettuce
medium bunch leaf lettuce
bunch curly endive
small head radicchio
oz fresh spinach leaves
to 1/2 cup oil-and-vinegar dressing
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.