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Red and Greens Salad

With its sweet and sour crunch, this salad is sure to be a winner at your table.

Recipe information

  • Yield

    serves 4, 1Ā 3/4 cups per serving

Ingredients

2 tablespoons chopped walnuts
6 cups torn romaine
1 cup frozen green peas, thawed
1/4 cup chopped red onion
1/4 cup dried sweetened cranberries
2 tablespoons lemon juice
1 tablespoon whole-grain mustard
1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
2 teaspoons olive oil (extra-virgin preferred)
2 teaspoons honey

Preparation

  1. Step 1

    In a small skillet, dry-roast the walnuts over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn.

    Step 2

    In a salad bowl, gently toss together the romaine, peas, onion, and cranberries.

    Step 3

    In a small bowl, whisk together the lemon juice, mustard, garlic, oil, and honey. Drizzle over the salad. Toss gently.

    Step 4

    Sprinkle with the walnuts.

  2. Cook’s Tip

    Step 5

    You can substitute 3 or 4 thinly sliced strawberries for the dried cranberries if you prefer.

  3. nutrition information

    Step 6

    (Per Serving)

    Step 7

    Calories: 131

    Step 8

    Total Fat: 5.0g

    Step 9

    Saturated: 0.5g

    Step 10

    Trans: 0.0g

    Step 11

    Polyunsaturated: 2.0g

    Step 12

    Monounsaturated: 2.0g

    Step 13

    Cholesterol: 0mg

    Step 14

    Sodium: 137mg

    Step 15

    Carbohydrates: 19g

    Step 16

    Fiber: 4g

    Step 17

    Sugars: 12g

    Step 18

    Protein: 4g

    Step 19

    Dietary Exchanges

    Step 20

    1Ā 1/2 Carbohydrate

    Step 21

    1 Fat

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