Toasted Nut Oil Salad
Rob Brodman
Nut Oils on Salad: A drizzle of walnut, hazelnut, or almond oil makes a salad dressing--like the one in this salad--rich and interesting. Until recently, though, nut oils have generally been imported and pricey. Now, less expensive oils pressed from Western nuts are joining imports in grocery stores. Nut oils are good for your heart, as well as your salads. Almond and hazelnut oils are rich in monounsaturated fats, and walnut oil supplies omega-3 fatty acids. Refrigerate nut oils after opening; they turn rancid quickly at room temperature.
Yield: Makes 4 servings
Recipe from
Ingredients
- 1/4 cup toasted nut oil (almond, hazelnut, or walnut)
- 4 teaspoons white wine vinegar
- 8 to 10 ounces rinsed and crisped salad greens (about 2qt.)
Preparation
- In a salad bowl, stir 1/4 cup toasted nut oil (almond, hazelnut, or walnut) and 4 teaspoons white wine vinegar to blend. Gently mix in 8 to 10 ounces rinsed and crisped salad greens (about 2qt.). Season to taste with salt and pepper.
Toasted Nut Oil Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook, 5 Ingredients or Less
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Sunset
More Recipes for Salads
-
Winter Citrus, Escarole, and Endive Salad
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy