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1

Citrus Walnut Salad

Prep 20 min
Total 20 min
Servings 8

This salad of grapefruit, walnuts and endive leaves is bursting with citrus flavor and festive colors - a great side dish recipe to perk up a meal. MORE+ LESS-

By Betty Crocker Kitchens

March 6, 2014

Ingredients

1/2

cup walnut pieces

1/2

cup extra-virgin olive oil

tablespoons white wine vinegar

tablespoons Dijon mustard

1/4

teaspoon salt

1/4

teaspoon sugar

1/4

teaspoon ground cumin

heads Belgian endive (about 2 1/4 lb)

1/2

cup firmly packed fresh Italian (flat-leaf) parsley leaves

red grapefruit, peeled, sectioned

Steps

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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.