Greens 'N Walnut Dressing

Course : Salads
Serves: 8
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2 tablespoons white wine vinegar
2 teaspoon honeycup mustard
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/2 cup walnut oil
2 tablespoons minced shallots
2 packages European -- (10 oz.) Italian or French blend salad in a bag
1 cup coarsely chopped walnuts -- toasted

Preparation / Directions:

In small bowl, combine vinegar, mustard, garlic and salt. Slowly whisk in oil until dressing is thickened. Stir in shallots. Refrigerate, covered. To Serve: Arrange salad blend in large bowl; toss in walnuts. Drizzle with dressing, tossing to coat. Refrigerate walnut oil up to 3 months for best quality.


Nutritional Information:

1047 Calories (kcal); 109g Total Fat; (88% calories from fat); 1g Protein; 32g Carbohydrate; 0mg Cholesterol; 274mg Sodium

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