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Mixed Greens with Parmesan Walnuts

  • Prep 25 min
  • Total 25 min
  • Servings 12

An easy-to-make, “dressed-up” salad that is sure to impress! MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
140mg
6%
Potassium
320mg
9%
Total Carbohydrate
6g
2%
Dietary Fiber
3g
11%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
8%
8%
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;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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