Borgonzola and Walnut Salad
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 212212 cal |
| pro | 8 g8g pro |
| total fat | 22 g22g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 5 g5g carb |
| fibre | 1 g1g fibre |
| chol | 30 mg30mg chol |
| sodium | 181 mg181mg sodium |
| potassium | 254 mg254mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 66 iron |
| vit A | 77 vit A |
| vit C | 1010 vit C |
| folate | 2424 folate |
- Preparation time: 15 minutes
- Cook time : 4 minutes
- Total time : PT19M
Ingredients
- 3/4 cup walnut halves 3/4 cup walnut halves
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 2 tbsp minced red onion 2 tbsp minced red onion
- 4 tsp balsamic vinegar 4 tsp balsamic vinegar
- 1 tbsp red wine vinegar 1 tbsp red wine vinegar
- 2 anchovy fillets , minced2 anchovy fillets, minced
- 1 small clove garlic , minced1 small clove garlic, minced
- 1/4 tsp pepper 1/4 tsp pepper
- 1 pinch salt 1 pinch salt
- 1 small head radicchio lettuce , torn or cut into pieces1 small head radicchio lettuce, torn or cut into pieces
- 1 head boston lettuce , torn or cut into pieces1 head boston lettuce, torn or cut into pieces
- 1 bunch arugula , trimmed1 bunch arugula, trimmed
- 6 oz Borgonzola cheese , cut or crumbled into chunks6 oz Borgonzola cheese, cut or crumbled into chunks
Preparation
In dry skillet over medium heat, toast walnuts until fragrant, about 4 minutes; let cool.
In salad bowl, whisk together oil, onion, balsamic and wine vinegars, anchovies, garlic, pepper and salt. Toss in radicchio, Boston lettuce and arugula; top with Borgonzola cheese and walnuts.
In salad bowl, whisk together oil, onion, balsamic and wine vinegars, anchovies, garlic, pepper and salt. Toss in radicchio, Boston lettuce and arugula; top with Borgonzola cheese and walnuts.
Source : Canadian Living Magazine: September 2010
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