Yield: 4 servings
|⅓ cup||Walnut pieces|
|1||Head curly leaf lettuce washed and dried|
|3 tablespoons||Olive oil|
|1 tablespoon||Cider vinegar|
|1 teaspoon||Dijon mustard|
|1 cup||Seedless grapes -- halved|
Toast walnut pieces in a dry baking pan in a 400 oven until fragrant.
They'll take 5 minutes in a preheated oven. Remove and set aside to cool. Tear lettuce into bite-size pieces and place in a large bowl.
In a small jar or bowl, shake or whisk oil, vinegar, mustard, salt and sugar. Drizzle over salad greens and toss. Top salad with grapes and toasted walnuts.
Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:24) (159) Fido: Cooking