Truffle Oil Salad

For this versatile side-dish salad, you pick the topping that best suits your family's time and tastes.

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  • Makes: 6 servings
  • Start to Finish: 20 mins

Truffle Oil Salad

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Directions

  1. In a screw-top jar combine rice vinegar, lemon juice, salad oil, truffle oil, sugar, salt, and pepper. Cover; shake to mix thoroughly.
  2. Divide salad greens among 6 plates. Arrange apples and turnip over greens. Sprinkle walnuts atop. Shake dressing and drizzle each serving with about 1 tablespoon dressing. Refrigerate remaining dressing for another use. If desired, arrange croutons, Cheese Cups, and/or Goat Cheese Slices on plate with salad. Makes 6 side-dish servings. (Nutrition facts are per serving without cheese garnish.)

From the Test Kitchen

*

Truffle oil is available at food specialty stores and from food mail-order companies. This recipe may be halved to serve 2 or 3.

Goat Cheese Slices

Directions

  1. Cut 4 ounces semisoft goat cheese into 6 slices. Coat the cheese slices with 2 tablespoons snipped fresh tarragon or dillweed or 2 teaspoons dried tarragon or dillweed, crushed. Makes 6 slices.

Cheese Cups

Directions

  1. In a medium mixing bowl beat 2 ounces reduced-fat cream cheese (Neufchatel), softened, and 1/4 cup shredded Havarti cheese, such as dill or other herb flavor, or smoked cheddar cheese (1 ounce) together until combined. Fill each pastry cup with about 1 teaspoon of cheese filling. Place filled cups on an ungreased baking sheet. Bake in a 350 degree F oven for 5 to 7 minutes or until hot and cheese has softened. Serve warm. Makes 12 cups.
  2. After filling cups with cheese, cover and chill until serving time. Bake in a 400 degree F oven about 5 to 7 minutes or until hot and cheese has softened.
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Nutrition Facts (Truffle Oil Salad)

  • Per serving:
  • 74 kcal ,
  • 5 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 76 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 2 g pro.
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