Mixed Greens with Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Roasted walnuts thicken this dressing. Ingredients:
1 small head boston lettuce |
1 small head bibb lettuce |
1 small head romaine lettuce |
1 1/4 cups coarsely chopped walnuts |
2 tablespoons butter or margarine |
1 3/4 teaspoons salt, divided |
2 large shallots, halved |
2 tablespoons white wine vinegar |
2 teaspoons sugar |
1/2 teaspoon ground white pepper |
1 teaspoon dijon mustard |
1 cup olive oil |
2 (8-ounce) packages sliced fresh mushrooms |
Directions:
1. Rinse lettuces, and separate leaves. Let leaves stand in cold water to cover in a large bowl 30 minutes. Drain well, and pat dry with paper towels. Tear leaves into bite-size pieces.
2. Bake walnuts in a shallow pan at 350° for 10 minutes or until toasted. Stir in butter and 1/2 teaspoon salt.
3. Pulse shallots in a food processor until minced. Add remaining 1 1/4 teaspoons salt, vinegar, and next 3 ingredients. With processor running, pour oil through food chute. Add 1/4 cup walnuts, and process until smooth.
4. Toss lettuce and mushrooms with 1/2 cup vinaigrette; top with remaining 1 cup walnuts. Serve with remaining vinaigrette, if desired.
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