Peas, Carrots & Candied Walnut Salad
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Iron Chef Donatella Arpaia
"A quick and veggie-filled salad, perfect for lunch."
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Ingredients17 m servings 363 cals
Original recipe yields 4 servings
- Separate Bibb lettuce leaves and place in a bowl. Do not break leaves into smaller pieces.
- Scatter peas & carrots and crumbled goat cheese over lettuce leaves. In small bowl, mix together mustard, sherry and balsamic vinegars, salt, and pepper. Whisk in oil and beat until emulsified.
- Toss salad with vinaigrette. Sprinkle walnuts on top of salad. Arrange on 4 salad plates.
Per Serving: 363 calories; 27.3 g fat; 19.9 g carbohydrates; 12.2 g protein; 22 mg cholesterol; 614 mg sodium. Full nutrition