|
|
 |
| General Category : Salads and Salad Dressings |
|
| Food Group : Vegetables, Nuts, Cheese/Other Dairy |
|
| Preparation Method : Other |
|
| Other Criteria : Entertaining & Holiday |
|
|
|
|
| Use a mix of radicchio, frisée, Boston or Bibb and romaine lettuces, as they stay crisper on a buffet than other leaf lettuces. |
|
|
Ingredients
|
|
• |
1 cup (250 mL) walnut halves |
|
|
• |
1/2 cup (125 mL) extra-virgin olive oil |
|
|
• |
1/4 cup (60 mL) minced red onion |
|
|
• |
3 tbsp (45 mL) red wine vinegar |
|
|
• |
3 tbsp (45 mL) balsamic vinegar |
|
|
• |
3 anchovy fillets, minced (or 1-½ tsp/7 mL anchovy paste) |
|
|
• |
1 clove garlic, minced |
|
|
• |
1/2 tsp (2 mL) pepper |
|
|
• |
1/4 tsp (1 mL) salt |
|
|
• |
20 cups (5 L) mixed lettuces, torn into bite-size pieces |
|
|
• |
8 oz (250 g) Gorgonzola cheese, crumbled into bite-size pieces |
|
|
|
|
|
|
Preparation
|
|
In skillet, toast walnuts over medium heat until fragrant, about 4 minutes; set aside.
Whisk together oil, onion, wine and balsamic vinegars, anchovies, garlic, pepper and salt. (Make-ahead: Cover and refrigerate for up to 3 days.) In large serving bowl, toss lettuce with dressing. Top with cheese and walnuts.
Makes 12 to 16 buffet servings.
|
|
|
Nutritional information
|
|
| Per each of 16 servings: about 116 cal, 5 g pro, 9 g total fat (3 g sat. fat), 4 g carb, 1 g fibre, 15 mg chol, 321 mg sodium. % RDI: 13% calcium, 6% iron, 19% vit A, 17% vit C, 32% folate. |
|
|
|
|
|
Source
|
|
Homemakers Magazine: Dec./Jan. 2005
|
|
|
