Meals Matter

Arugula Salad with Walnut Vinaigrette

Contributed By: tiffluu
America's Test Kitchen/ATK

We prefer to toast nuts in a dry skillet over medium heat until fragrant, which takes four or five minutes. Make sure to shake the pan occasionally to turn the nuts.

Ingredients

INGREDIENTS

Salad

2 quarts Arugula

3 tablespoons Chopped walnuts , toasted

Walnut Vinaigrette

2 tablespoons Lemon juice

1/4 teaspoon Table salt

1/8 teaspoon Ground black pepper

4 tablespoons Canola oil

2 tablespoons Walnut oil

Preparation

1. Combine lemon juice, salt, and pepper in bowl with fork. Add oils, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before -tossing with greens.

2. Dress the mixed arugula and walnuts with 1/4 cup of the Balsamic Vinaigrette. Add more to taste, otherwise reserve vinaigrette for other use. Serve immediately.

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Salads & Dressings
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American