Okay, the walnut oil in this dressing totally makes the salad. This oil has a rich, deep, nutty flavor–it’s delicious. I’m able to find walnut oil in my regular grocery store but if you cannot find it, Amazon sells it. I serve this with the raspberry-jalapeno stuffed chicken. The salad + dressing has 160 calories per serving.
1 head Red Leaf Lettuce
1/2 cup Walnuts, toasted, divided 1/4 & 1/4 cup
1 cup fresh Raspberries, divided 1/3 cup & 2/3 cup
1/2 Cucumber, peeled and sliced thin
2 teaspoons Lemon juice
1-1/2 Tablespoons water
2 teaspoons Light Agave Nectar
1 tablespoon minced Shallot
1 Tablespoon Walnut oil
1 Tablespoon Champagne Vinegar
1/2 teaspoon Dried Parsley
1 teaspoon Ground Mustard
Dash of Salt & Pepper
Toast walnuts in skillet over low heat about 3-4 minutes. Chop, rinse and spin-dry red leaf lettuce and place in serving bowl. Peel and slice the cucumber.
In the food processor or blender add walnut oil, 1/3 cup fresh raspberries, 1/4 cup toasted walnuts, lemon juice, vinegar, minced shallot, dried parsley, dried mustard, Agave, salt & pepper. Blend until smooth.
Poor vinaigrette over salad and scatter remaining chopped walnuts, raspberries, and sliced cucumber.
Servings: 4 * Calories Per Serving: 160 * Fat: 10.9 g * Carb: 4.6 g * Protein: 5.1 g * Sugar: 5.0 g * Sodium: 15 mg * Cholesterol: 0 mg