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Recipe of the Day - December 9 (greens and walnuts salad)
Autumn Greens and Walnuts Salad
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
Preparation
Toast walnuts in a 300F oven for 10 minutes, until lightly browned.
For each serving, tear several leaves of each green into bite-sized pieces and mound on individual salad plates. Sprinkle with onion and walnuts.
Drizzle each salad with olive oil and a few drops of vinegar. Add salt and pepper to taste and serve.
Serves 6.
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