Spring Salad with Walnut Vinaigrette

Spring Salad with Walnut Vinaigrette

Spring Salad with Walnut Vinaigrette

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   15 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1/3 cup apple cider vinegar
  • 1 large carrot, peeled and chopped
  • ½ teaspoon dried basil
  • 1 small bulb fennel, thinly sliced
  • 3 ounces (1/2 a bag) spring greens
  • 1/8 teaspoon ground ginger
  • 1 teaspoon honey
  • 2 large ripe kiwis, peeled and chopped
  • 1 mandarin, peeled and seperated into pieces
  • 1/4 teaspoon dried oregano
  • ¼ red onion, very thinly sliced
  • 2 large ripe strawberries, stems removed and chopped
  • ¼ cup walnut oil
  • 1/2 cup walnuts, toasted
  • 2 teaspoons whole grain mustard
Instructions

Place all salad ingredients in a large mixing bowl. In a blender or food processor, add all of the vinaigrette ingredients. Blend on a high setting until all ingredients are mixed thoroughly.

Add desired amount of vinaigrette to the veggies and fruit. Toss the salad until there is an even coat of vinaigrette over the veggies and fruit.

Serve in heaping portions with walnuts on top.

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