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.
- 1/4 to 1/2 cup coarsely chopped walnuts (2 oz.)
- 6 to 8 cups baby spinach or other salad leaves
- Walnut vinaigrette
- 2 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- 1/4 cup walnut oil
- 1 Tbs. vegetable oil
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 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.
- Serving Size: 4 to 6 servings
- Calories: 134
- Carbohydrate Content: 4 g
- Fat Content: 12 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 350 mg