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Toasted Walnut Salad




Source of Recipe


From "Stop and Smell the Rosemary...Recipes and Traditions to Remember."


Recipe Introduction


This salad is a great way to kick off a successful meal.

Ingredients for Walnut Dressing:


2/3 cup walnut oil

1/3 cup fresh lemon juice

1/2 teaspoon Dijon mustard

3/4 teaspoon sugar substitute

dash salt

dash freshly ground pepper

Ingredients for Salad:


4 heads Boston lettuce, torn

1 cup toasted walnuts, coarsely chopped

2 ounces blue cheese, crumbled (1/2 cup)

1 pear, peeled, cored, and thinly sliced

To Prepare:

Walnut Dressing: Combine walnut oil, lemon juice, mustard, sugar substitute, salt, and pepper in a covered jar. Shake well and refrigerate.

Toss lettuce, walnuts, blue cheese, and pear in a salad bowl. Add dressing, toss, and serve immediately.

NOTE: Walnut dressing may be made up to 4 days in advance and kept covered in the refrigerator. Walnut oil should be stored in the refrigerator as it turns rancid quickly.

Serves: 8