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Mixed Greens with Walnuts

Yield 8 servings
Roasted walnuts thicken this dressing.


  • 1 small head Boston lettuce
  • 1 small head Bibb lettuce
  • 1 small head romaine lettuce
  • 1 1/4 cups coarsely chopped walnuts
  • 2 tablespoons butter or margarine
  • 1 3/4 teaspoons salt, divided
  • 2 large shallots, halved
  • 2 tablespoons white wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • 2 (8-ounce) packages sliced fresh mushrooms

How to Make It

  1. Rinse lettuces, and separate leaves. Let leaves stand in cold water to cover in a large bowl 30 minutes. Drain well, and pat dry with paper towels. Tear leaves into bite-size pieces.

  2. Bake walnuts in a shallow pan at 350° for 10 minutes or until toasted. Stir in butter and 1/2 teaspoon salt.

  3. Pulse shallots in a food processor until minced. Add remaining 1 1/4 teaspoons salt, vinegar, and next 3 ingredients. With processor running, pour oil through food chute. Add 1/4 cup walnuts, and process until smooth.

  4. Toss lettuce and mushrooms with 1/2 cup vinaigrette; top with remaining 1 cup walnuts. Serve with remaining vinaigrette, if desired.