1/4 cup olive oil or vegetable oil
1/4 cup toasted coarsely chopped walnuts
2 tablespoons raspberry or white wine vinegar
2 teaspoons minced fresh chives
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups torn romaine lettuce leaves
2 cupstorn red leaf lettuce or spinach leaves
1 cup watercress sprigs
1 head belgian endive, sliced, or 1 cup torn curly endive or radicchio (3 ounces)
You can also subsitute these types of lettuce for your favorite.
FOR DRESSING: In a screw-top jar combine oil, walnuts, vinegar, chives, sugar, salt, and pepper. Cover and shake well to mix. Set aside.
FOR SALAD: In a salad bowl toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.
- per Serving
- Makes 5 side-dish servings
- % Cal. from Fat
- Fat. Total