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Peas, Carrots & Candied Walnut Salad

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"A quick and veggie-filled salad, perfect for lunch."
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17 m servings 363 cals
Original recipe yields 4 servings

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  1. Separate Bibb lettuce leaves and place in a bowl. Do not break leaves into smaller pieces.
  2. 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.
  3. Toss salad with vinaigrette. Sprinkle walnuts on top of salad. Arrange on 4 salad plates.

Nutrition Facts

Per Serving: 363 calories; 27.3 g fat; 19.9 g carbohydrates; 12.2 g protein; 22 mg cholesterol; 614 mg sodium. Full nutrition

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