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Walnut Salad – Country Living

WALNUT SALAD - Country Living recipe image
This vibrant Walnut Salad is the perfect balance of earthy crunch and bright acidity. Tender mesclun greens provide a delicate, slightly bitter base that stands up beautifully to the rich, nutty flavor of toasted walnuts. The dressing is simple yet sophisticated, made with pure walnut oil, fresh lemon juice, a touch of honey for sweetness, and a whisper of black pepper. It&# 226;ÂÂs a dish that feels light enough for a summer lunch but elegant enough for a dinner party side. The combination of texturesâÂÂcrisp leaves, crunchy nuts, and silky dressingâÂÂmakes every bite satisfying. Serve it as a refreshing starter or a main course with some crusty bread to soak up the delicious vinaigrette.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 297.3
Dietary: Gluten-free, Vegetarian
Description
This vibrant Walnut Salad is the perfect balance of earthy crunch and bright acidity. Tender mesclun greens provide a delicate, slightly bitter base that stands up beautifully to the rich, nutty flavor of toasted walnuts. The dressing is simple yet sophisticated, made with pure walnut oil, fresh lemon juice, a touch of honey for sweetness, and a whisper of black pepper. It&# 226;ÂÂs a dish that feels light enough for a summer lunch but elegant enough for a dinner party side. The combination of texturesâÂÂcrisp leaves, crunchy nuts, and silky dressingâÂÂmakes every bite satisfying. Serve it as a refreshing starter or a main course with some crusty bread to soak up the delicious vinaigrette.
Ingredients
  • 1 pound Mesclun greens
  • 1/2 cup Walnuts, toasted
  • 3 tablespoon Walnut oil
  • 2 tablespoon Lemon juice
  • 1 teaspoon Honey
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground black pepper
Directions
  1. 1
    Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside to cool.
  2. 2
    In a small bowl or jar, whisk together the walnut oil, lemon juice, honey, salt, and ground black pepper until emulsified.
  3. 3
    Wash and thoroughly dry the mesclun greens, then place them in a large serving bowl.
  4. 4
    Drizzle the vinaigrette over the greens and toss gently to coat evenly.
  5. 5
    Top with the toasted walnuts and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 297.3kcal
% Daily Value *
Total Fat 30.8g48%
Saturated Fat 3.5g18%
Cholesterol 0.0mg0%
Sodium 0.7mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 2.0g8%
Sugars 0.9g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Mesclun is a blend of young, tender salad greens. If you cannot find mesclun, you can substitute with a mix of arugula, baby spinach, and frisée for a similar texture and flavor profile.

Walnut oil has a low smoke point and a delicate flavor, so it should never be used for high-heat cooking. It is best used for dressings and finishing dishes. Store it in the refrigerator to prevent it from going rancid.

For a vegan version, ensure your honey is replaced with agave nectar or maple syrup, as traditional honey is not vegan.

Keywords: salad, walnut, mesclun, greens, vinaigrette, lemon, toasted, healthy, lunch, side dish, vegetarian, crunchy, fresh, easy, quick, nutty, light, dinner party, picnic, brunch
Read it online: https://www.chefs-mate.com/recipe/walnut-salad-country-living/