This is a great salad to serve at family gatherings during the holidays.The walnut is delicious, healthy, and rich in vitamin E and omega-3 fatty acids. The walnut looks much like a miniature brain and research has shown a link between protection against cognitive decline, cancer, diabetes, and heart disease.
In Persia walnuts were served only to royalty. Today the walnut is a popular snack and a great addition to a dish.
Ingredients
1 cup walnuts, roasted
1 fennel bulb
1 15 ounce can white beans, drained & rinsed
1/2 cup carrots, shredded
1/2 cup celery, chopped
1 bunch green onions, finely chopped
1/4 cup dried currants
2 tablespoons dill weed, finely chopped
1/4 cup Italian parsley, finely chopped
1/4 cup chives, finely chopped
1/4 cup pear vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
Directions
Turn oven on to 350 degrees. Place walnuts on a baking sheet; place in oven. Bake 10 to 12 minutes.
Slice fennel thinly and place in a large bowl. Add beans, carrots, celery, green onions, and currrants. Add dill weed, parsley, and chives; toss well
In a small bowl whisk together pear vinegar, mustard, salt, pepper, and olive oil. Pour over salad mixuture. Sprinkle with toasted walnuts.
Serves 6
Per serving
330 calories, 7g protein, 24g fat, 6g fiber, 25g carbohydrates, 50mg sodium
That sounds fantastic! What would you recommend if you don't have the pear vinegar?
ReplyDeleteYou can buy some from me!!! Acutally I think any vinegar you choose would be great!! Let me know how it works out.
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