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15 minutes
Prep: 15 minutes
Cook: 0 minutes
465 calories per serving view nutrition facts
6 servings
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| 1 | bunch | red lettuce | |
| 1 | bunch | watercress | |
| 1/2 | pound | arugula | |
| 1 | cup | walnut halves | |
| Dressing | |||
| 1/2 | cup | walnut oil | |
| 1/2 | cup | olive oil | |
| 1/3 | cup | red wine vinegar | |
| 2 | teaspoons | salt | |
| 2 | teaspoons | sugar | |
| 1/4 | teaspoon | black pepper | |
Put greens in a bowl, sprinkle with walnuts, cover and chill.
Combine oils, vinegar, salt, sugar and pepper and beat until thick.
Let stand at room temperature, then beat again before tossing with salad.
| % Daily Value* | |
| Total Fat 49.0g | 75% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 798mg | 33% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 8% |
| Sugars 2.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 18% | Vitamin C | 10% | |
| Calcium | 8% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
This is a great recipe! My boyfriend asked me to make it 3 times in a row! The dish is moist and flavorful.
A delightful gourmet recipe brought to you by Real Food Direct
