Endive, Sweet Lettuce, and Cashew Salad

Randy Mayor; Melanie J. Clarke

Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.

Yield: 8 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 35%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.3g
  • Carbohydrate: 9.2g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 173mg
  • Calcium: 40mg

Ingredients

  • 2 tablespoons minced shallots
  • 1 tablespoon sherry vinegar
  • 2 tablespoons honey
  • 2 teaspoons walnut oil
  • 1/2 teaspoon salt
  • 8 cups torn green leaf lettuce
  • 4 cups sliced Belgian endive (about 3 heads)
  • 2 tablespoons roasted unsalted cashews, coarsely chopped

Preparation

  1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add lettuce, endive, and cashews, tossing gently to coat. Serve immediately.
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