Borgonzola and Walnut Salad

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

  • 3/4 cups walnut halves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced red onions
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 anchovy fillets minced
  • 1 clove garlic minced
  • 1/4 teaspoon pepper
  • 1 pinch salt
  • 1 radicchio lettuce torn or cut into pieces
  • 1 boston lettuce torn or cut into pieces
  • 1 arugula trimmed
  • 6 oz Borgonzola cheese cut or crumbled into chunks

Method

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.

Nutritional facts Per each of 8 servings: about

  • Sodium 181 mg
  • Protein 8 g
  • Calories 212.0
  • Total fat 22 g
  • Potassium 254 mg
  • Cholesterol 30 mg
  • Saturated fat 7 g
  • Total carbohydrate 5 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Borgonzola and Walnut Salad

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