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Photo of Peas, Carrots & Candied Walnut Salad by Iron Chef Donatella Arpaia

Peas, Carrots & Candied Walnut Salad

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Recipe by:

"A quick and veggie-filled salad, perfect for lunch."
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Ingredients

17 m servings 363 cals
Original recipe yields 4 servings

Directions

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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.
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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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