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Loading...Autumn Greens and Walnuts Salad Recipe
- Cait Johnson
- February 11, 2001
- 3:42 am
- 11 comments
Autumn salad greens have more flavor and substance than their summer counterparts.
This easy recipe combines autumn greens with toasted walnuts and red onion to make a hearty, crunchy, nutrient-filled salad that is a refreshing contrast to the creamy richness of so many holiday foods.
INGREDIENTS
Assorted greens, well washed and spun dry (choose from arugula, chicory, curly endive, mustard greens, or romaine–or a mixture)
8 tablespoons chopped red onion
1 cup walnuts
Olive oil
Balsamic or red wine vinegar
Salt and freshly-ground black pepper to taste
1. Toast walnuts in a 300F oven for 10 minutes, until lightly browned.
2. For each serving, tear several leaves of each green into bite-sized pieces and mound on individual salad plates. Sprinkle with onion and walnuts.
3. Drizzle each salad with olive oil and a few drops of vinegar. Add salt and pepper to taste and serve.
Serves 6.
Read more: Food, All recipes, Soups & Salads
By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels.
Cait Johnson
Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.
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11 comments
+ add your ownThank you
thank you for article.
Love this recipe. Thanks.
Thanks for the recipe. Very simple yet power packed!
thanks for the recipe. Healthy!
Thanks.
Walnuts! :-)
Mmmmm walnuts!!
Thanks for the information
Yummy!
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