Title: Spinach Salad with Walnuts
Categories: New, Vegtime7
Yield: 4 servings

1/4 c Coarsely chopped walnuts;
-(2oz.)
Up to 1/2 cup
6 c Baby spinach or other salad
-leaves; up to 8 cups

-----------------------------WALNUT VINAIGRETTE-----------------------------
2 tb Red wine vinegar
1 ts Dijon mustard
1/4 c Walnut oil
1 tb Vegetable oil
1/2 ts Salt
1/4 ts Freshly ground black pepper

4 TO 6 SERVINGS DAIRY-FREE

Baby spinach leaves are best for this salad because their flavor and
texture are especially delicate. But if you cannot find them, you can use
any type of greens. Walnut oil has a smooth, rich flavor. It spoils very
quickly, however, so buy it in small quantities and refrigerate it during
hot weather. You can also use a good-quality olive oil.

Preheat oven to 350 F. Spread walnuts in small baking pan. Bake until
fragrant, watching closely to prevent burning and shaking pan occasionally,
3 to 5 minutes. Remove from oven and set aside to cool.

Rinse spinach leaves and pat dry with paper towels. Place in large bowl.

Vinaigrette: In small bowl, whisk together vinegar and mustard. Gradually
whisk in both oils until well blended. Season with salt and pepper.

Pour enough vinaigrette over spinach to coat and toss. Divide among serving
plates. Sprinkle with toasted walnuts.

PER SERVING: 134 CAL.; 3G PROT.; 12G TOTAL FAT (1G SAT. FAT); 4G CARB.; 0
CHOL.; 350MG SOD.; 3G FIBER

Converted by MC_Buster.

By Kathleen on May 09, 1999.

Recipe by: Vegetarian Times Magazine, May 1999, page 36

Converted by MM_Buster v2.0l.