Name: Bibb Lettuce and Arugula Salad with Lemon Basil Vinaigrette and "Candied" Walnuts
Yield: 2
Ingredients: 6 dates, pitted; 1/2 cup water; 1 cup walnuts; 2 tablepoons fresh lemon juice; 2 tablespoons balsamic vinegar; 1/2 cup water; 1/4 cup raw almonds; 1/4 cup raisins; 1/3 cup fresh basil leaves; 1 teaspoon Dijon mustard; 2 heads Bibb or Boston Lettuce, torn in pieces; 2 cups arugula; 1/2 cup thinly sliced red onion; 1 apple, cored and thinly sliced

Serves

Ingredients

For the "Candied" Walnuts:

6 dates, pitted

1/2 cup water

1 cup walnuts

For the Lemon Basil Vinaigrette:

2 tablepoons fresh lemon juice

2 tablespoons balsamic vinegar

1/2 cup water

1/4 cup raw almonds

1/4 cup raisins

1/3 cup fresh basil leaves

1 teaspoon Dijon mustard

For the Salad:

2 heads Bibb or Boston Lettuce, torn in pieces

2 cups arugula

1/2 cup thinly sliced red onion

1 apple, cored and thinly sliced

Instructions

To make the "candied" walnuts, blend dates and 1/2 cup water in a high-powered blender until smooth. Lightly toast walnuts in a hot non-stick pan over medium-high heat. Stir in date mixture and toss until walnuts are thoroughly coated. Remove from heat. Place walnuts on a baking sheet lined with parchment paper, allowing space between walnuts. Bake at 350 F for 5 minutes. Stir and bake for an additional 2-3 minutes, being careful not to burn them. Cool completely.

To make the Lemon Basil Vinaigrette, blend ingredients in a high-powered blender until smooth.

In a large bowl, combine lettuce, arugula and red onion. Divide among plates. Top each salad with sliced apples and 1/4 cup of the walnuts. Drizzle desired amount of dressing over salad.

Note: Save the other 1/2 cup "candied" walnuts and any leftover vinaigrette for another use.

Nutrition Facts

Calories 325, Protein 9 g, Carbohydrates 36 g, Sugars 16 g, Total Fat 19.4 g, Saturated Fat 1.8 g, Cholesterol 0 mg, Sodium 42 mg, Fiber 8 g, Beta-Carotene 4019 ug, Vitamin C 18 mg, Calcium 163 mg, Iron 4.2 mg, Folate 182 ug, Magnesium 110 mg, Potassium 910 mg, Zinc 1.5 mg, Selenium 3.3 ug

Browse Recipes

Bibb Lettuce and Arugula Salad with Lemon Basil Vinaigrette and "Candied" Walnuts