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Green Salad with White Beans, Apples, and Walnuts
Ingredients
- 1/2 cup walnut pieces
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon apple cider vinegar
- 1 teaspoon chopped fresh thyme leaves (or 1/4 tsp. dried)
- 1/2 teaspoon Dijon mustard
- 1 medium clovegarlic, finely minced
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1 14 ounce canlow-sodium white beans, such as cannellini, drained and rinsed
- 1 bunchchicory (about 1/2 lb.) or other hearty lettuce, thinly sliced
- 1/2 mediumGranny Smith apple, diced
Directions
1. In a dry skillet over medium-high heat toast the walnuts for 2 minutes, stirring frequently, until fragrant. Set aside to cool.
2. For the dressing, in a bowl whisk together oil, vinegar, thyme, mustard, garlic, salt, and pepper.
3. In a bowl toss beans with 1 tsp. of the dressing. In a large bowl toss the chicory with remaining dressing. Divide chicory among salad plates. Top with toasted walnuts, beans, and diced apple.
For hearty appetites:4. Serve with Garlic Breadsticks.
Nutrition Facts
(Green Salad with White Beans, Apples, and Walnuts )
- Servings Per Recipe 4,
- cal. (kcal) 293,
- Fat, total (g) 21,
- sat. fat (g) 2,
- carb. (g) 22,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 8,
- fiber (g) 8,
- sugar (g) 4,
- pro. (g) 8,
- vit. A (IU) 2624,
- vit. C (mg) 13,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- sodium (mg) 215,
- Potassium (mg) 497,
- calcium (mg) 101,
- iron (mg) 3,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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