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Ingredients
For the "Candied" Walnuts:
6 dates, pitted
1/2 cup water
1 cup walnuts
For the Lemon Basil Vinaigrette:
2 tablepoons fresh lemon juice
2 tablespoons balsamic vinegar
1/2 cup water
1/4 cup raw almonds
1/4 cup raisins
1/3 cup fresh basil leaves
1 teaspoon Dijon mustard
For the Salad:
2 heads Bibb or Boston Lettuce, torn in pieces
2 cups arugula
1/2 cup thinly sliced red onion
1 apple, cored and thinly sliced
Instructions:
To make the "candied" walnuts, blend dates and 1/2 cup water in a high-powered blender until smooth. Lightly toast walnuts in a hot non-stick pan over medium-high heat. Stir in date mixture and toss until walnuts are thoroughly coated. Remove from heat. Place walnuts on a baking sheet lined with parchment paper, allowing space between walnuts. Bake at 350 F for 5 minutes. Stir and bake for an additional 2-3 minutes, being careful not to burn them. Cool completely.
To make the Lemon Basil Vinaigrette, blend ingredients in a high-powered blender until smooth.
In a large bowl, combine lettuce, arugula and red onion. Divide among plates. Top each salad with sliced apples and 1/4 cup of the walnuts. Drizzle desired amount of dressing over salad.
Note: Save the other 1/2 cup "candied" walnuts and any leftover vinaigrette for another use.
My Notes:
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Per Serving:
Calories 325
Protein 9 g
Carbohydrates 36 g
Sugars 16 g
Total Fat 19.4 g
Saturated Fat 1.8 g
Cholesterol 0 mg
Sodium 42 mg
Fiber 8 g
Beta-Carotene 4019 ug
Vitamin C 18 mg
Calcium 163 mg
Iron 4.2 mg
Folate 182 ug
Magnesium 110 mg
Potassium 910 mg
Zinc 1.5 mg
Selenium 3.3 ug
