Walnut oil vinaigrette performs double duty as both a marinade and salad dressing. Walnut oil is intense, so by using half vegetable oil, the dressing is more subtle.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2005
- 8 lamb loin chops (about 2 lb/1 kg)
- 4 cups mixed salad greens
- 1/2 cup thinly sliced red onion
- 1/4 cup walnut toasted and chopped
Walnut Oil Dressing:
- 3 tablespoons vegetable oil
- 3 tablespoons walnut oil
- 3 tablespoons wine vinegar
- 1 clove garlic minced
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh parsley
Walnut Oil Dressing: In measuring cup, whisk together vegetable oil, walnut oil, vinegar, garlic, rosemary, mustard, salt and pepper; pour half into bowl.
Add lamb chops, turning to coat; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 6 hours.) Stir parsley into remaining dressing.
Discarding marinade, place lamb chops on foil-lined rimmed baking sheet; broil, turning once, until browned, about 10 minutes.
Salad: Meanwhile, in bowl, toss greens and onion with reserved dressing; sprinkle with walnuts. Serve with chops.
Nutritional facts <b>Per serving:</b> about
- Sodium 188 mg
- Protein 26 g
- Calories 372.0
- Total fat 28 g
- Cholesterol 91 mg
- Saturated fat 5 g
- Total carbohydrate 5 g
- Iron 20.0
- Folate 27.0
- Calcium 6.0
- Vitamin A 13.0
- Vitamin C 18.0