Fall Salad With Honey Mustard Vinaigrette Recipe

Name: Fall Salad With Honey Mustard Vinaigrette
Ingredients: 3/4 c. walnuts; 4 lrg Belgian endives; 3 c. arugula, stems removed; 3 c. watercress, stems removed; 2 c. red-leaf lettuce; 1 lrg head radicchio; 1 tsp Dijon mustard; 3 Tbsp. apple-cider vinegar; 4 tsp honey salt and pepper

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $8.41 view details

3/4 c. walnuts
4 lrg Belgian endives
3 c. arugula, stems removed
3 c. watercress, stems removed
2 c. red-leaf lettuce
1 lrg head radicchio
1 tsp Dijon mustard
3 Tbsp. apple-cider vinegar
4 tsp honey salt and pepper

Directions

Toast the walnuts in a dry skillet over medium heat, stirring till browned. Set aside.
Reserve a few outer endive leaves for garnish; tear the remaining into bite-size pcs.
Wash and dry the other greens and tear them into bite-size pcs. Add in to the endive.
Toss with dressing and walnuts. Arrange the sale on 8 salad plates. Serve immediately.
Honey-Mustard Vinaigrette:In a bowl, combine mustard and vinegar and whisk till blended. Blend in the oil and honey. stirring till mix has thickened. Season to taste.

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Amount Per Recipe	%DV
Recipe Size 226g
Calories 292
Calories from Fat 220	75%
Total Fat 26.3g	33%
Saturated Fat 2.5g	10%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 110mg	5%
Potassium 678mg	19%
Total Carbs 8.95g	2%
Dietary Fiber 3.9g	13%
Sugars 2.22g	1%
Protein 9.42g	15%

Fall Salad With Honey Mustard Vinaigrette Recipe

Ingredients