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Gallery Mixed Green Salad with Date-Walnut Vinaigrette Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 cup walnut halves (about 4 ounces) 5 ounces dates, pitted 1 teaspoon Dijon mustard 1/2 cup cider vinegar 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 head green-leaf lettuce 1 head red Bibb lettuce 3 heads Belgian endive (about 12 ounces) 4 ounces baby spinach
Gallery Mixed Green Salad with Date-Walnut Vinaigrette
Recipe Summary Servings: 8
Gallery
Mixed Green Salad with Date-Walnut Vinaigrette
Mixed Green Salad with Date-Walnut Vinaigrette
Mixed Green Salad with Date-Walnut Vinaigrette
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 cup walnut halves (about 4 ounces) 5 ounces dates, pitted 1 teaspoon Dijon mustard 1/2 cup cider vinegar 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 head green-leaf lettuce 1 head red Bibb lettuce 3 heads Belgian endive (about 12 ounces) 4 ounces baby spinach
Directions
Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 12 minutes. Let cool.
In a food processor, pulse 5 dates, mustard, and vinegar until pureed. With the machine running, slowly pour oil through feed tube. Season with salt and pepper.
Quarter remaining dates lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately.
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All Reviews for Mixed Green Salad with Date-Walnut Vinaigrette
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All Reviews for Mixed Green Salad with Date-Walnut Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
