Autumn Greens and Walnuts Salad Recipe
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.
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
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.
By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels.