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Recipe
Butter Lettuce With Walnut Vinaigrette Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 278g | |
| Calories 1159 | |
| Calories from Fat 1100 | 95% |
| Total Fat 125.41g | 157% |
| Saturated Fat 16.59g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 366mg | 10% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.15g | 2% |
| Protein 5.23g | 8% |
Ingredients Convert Measures
- 1 head butter-leaf lettuce
- 2 Tbsp. Dijon-style mustard
- 3 Tbsp. red wine vinegar
- 1/2 c. extra virgin olive oil
- 1/2 c. walnut pcs
- 1 Tbsp. parsley flakes
- salt & pepper to taste
Directions
- Rinse and tear lettuce leaves into bite-sized pcs. Put into gallon double zip-lock in cooler till ready to serve. Combine mustard and vinegar in small pot till mixed well. Slowly add in oil and beat till very well mixed. Then add in nuts and parsley and beat again. Cover and put into cooler till ready to serve. Beat well just before pouring over salad.
