Source: California Walnut Board

Garden Salad with Walnut Vinaigrette
This classic salad gets an upgrade with toasted walnuts that are sprinkled in the salad and blended into the dressing.
Serves: 6
Prep Time: 15 minutes
Cook Time: 0 minutes


5 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons chopped, toasted California walnuts
2 teaspoons honey
1 teaspoon spicy brown mustard
1/4 teaspoon sea salt or to taste
1 small shallot, sliced
8 cups salad greens, lightly packed
3/4 cup chopped, toasted California walnuts
2 medium tomatoes, cut into eighths
1/4 red onion, thinly sliced
Freshly ground pepper to taste

For the dressing: Puree all the ingredients in a small blender or food processor until smooth.

Cover and refrigerate until ready to serve. (May be prepared several days ahead.)

For the salad: Place the greens, walnuts, tomatoes and onion in a large bowl and drizzle with the dressing, tossing well to coat. Season with pepper and serve immediately.

Per Serving: 250 calories; 23 g fat; 3 g saturated fat; 0 mg cholesterol; 40 mg sodium; 11 g carbohydrate; 4 g fiber; 4 g protein