+
0 (0)

Categories: Salads, Vegetarian

Sharon's Hand-Me-Up Salad

Mae Laborde has her fingers in so many pies that it's a challenge to keep up with her. One day she is speaking to a civic organization; another day she's at a board meeting. For fun, she reads tea leaves. ... Read more

Total time: 25 minutes | Serves 12

Dressing

  • 6 tablespoons olive oil
  • 3/4 cup lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 cloves garlic
  • 2 dashes Worcestershire sauce

Step 1Combine oil, lemon juice, mustard, garlic and Worcestershire in blender and blend until smooth. Makes about 1 cup.

Salad

  • 1 cup walnut halves
  • 1 (5-ounce) bag spring mix salad greens
  • 1 (5-ounce) bag chopped romaine
  • 2 heads Belgian endive
  • 2 to 3 Fuji apples
  • 1/2 (8-ounce) package dried cranberries
  • 1/2 (5-ounce) package goat cheese

Step 1Spread nuts on baking sheet and toast at 350 degrees until lightly browned, 10 to 15 minutes.

Step 2Wash and dry greens and romaine, tear into smaller pieces and place in large salad bowl. Cut endive into small pieces and add. Cut unpeeled apples into bite-sized chunks. Add to bowl along with cranberries and walnuts. Break up goat cheese and distribute over top. Add about 1/2 cup dressing, or more as needed, and toss until well blended.

Each serving:
194 calories; 33 mg sodium; 3 mg cholesterol; 14 grams fat; 15 grams carbohydrates; 3 grams protein; 1.36 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Tangerine, butter lettuce and goat cheese salad
Fresh herb salad with seeds
Spinach and papaya salad
Squid salad with shaved fennel and arugula