Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This salad contains sweet, spicy, nutty, and salty notes. Walnut oil adds the depth; you can substitute extravirgin olive oil--albeit with milder results.

Krista Ackerbloom Montgomery & Ann Taylor Pittman
Recipe by Cooking Light August 2005

Gallery

Credit: Howard L. Puckett; Styling: Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine salad greens and apple in a large bowl.

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  • Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to coat.

Nutrition Facts

73 calories; calories from fat 27%; fat 2.2g; saturated fat 0.2g; mono fat 0.5g; poly fat 1.3g; protein 1.6g; carbohydrates 13.7g; fiber 2.5g; iron 1.4mg; sodium 159mg; calcium 58mg.
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