Salad of Bitter Greens & Walnuts

Recipe Image

This recipe makes 8 servings
Recipe Nutrition Info Comments 0
Chef's View
Toasted chopped walnuts are echoed in the walnut oil vinaigrette used to dress this salad of bitter greens.


  • 1/4 cup(s) broth, chicken, fat-free, less sodium
  • 2 tablespoon vinegar, tarragon
    or white-wine vinegar
  • 2 tablespoon oil, walnut
    or extra-virgin olive oil
  • 2 tablespoon shallot(s)
    finely chopped
  • 2 teaspoon mustard, Dijon
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste
  • 16 cup(s) lettuce, mixed greens
    washed, dried and torn mixed salad greens, such as escarole, chicory and/or radicchio
  • 1/4 cup(s) nuts, walnuts, chopped
    toasted (see Tip)


  • 1

    Whisk together broth, vinegar, oil, shallots, mustard, salt and pepper in a large salad bowl. Add greens and toss thoroughly. Sprinkle with walnuts and additional pepper to taste.

Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Source: Eating Well
Nutritional Information Amount Per Serving
  • Calories80
  • Total Fat6g
  • Saturated Fat1g
  • Sodium75mg
  • Carbohydrates5g
  • Dietary Fiber2g
  • Protein3g
  • Cholesterol1mg
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