Mixed Green Salad with Date-Walnut Vinaigrette Recipe

Name: Mixed Green Salad with Date-Walnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnut halves (about 4 ounces); 5 ounces dates, pitted; 1 teaspoon Dijon mustard; 1/2 cup cider vinegar; 1/2 cup extra-virgin olive oil; Coarse salt and freshly ground pepper; 1 head green-leaf lettuce; 1 head red Bibb lettuce; 3 heads Belgian endive (about 12 ounces); 4 ounces baby spinach

Servings: persons

1 cup walnut halves (about 4 ounces)
5 ounces dates, pitted
1 teaspoon Dijon mustard
1/2 cup cider vinegar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 head green-leaf lettuce
1 head red Bibb lettuce
3 heads Belgian endive (about 12 ounces)
4 ounces baby spinach

1
Preheat the oven to 350F.
2
Spread the walnuts in a single layer on a rimmed baking sheet, and toast in the oven until golden and fragrant, 10 to 12 minutes.
3
Let cool.
4
In a food processor, pulse 5 dates and the mustard and vinegar until pureed.
5
With the machine running, slowly pour the oil through the feed tube.
6
Season with salt and pepper.
7
Quarter the remaining dates lengthwise.
8
Into a large bowl, tear the lettuce and endive into bite-size pieces; add the spinach, dates, and walnuts.
9
Drizzle with the vinaigrette, and toss to combine.
10
Serve immediately.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup walnut halves (about 4 ounces), 5 ounces dates, pitted, 1 teaspoon Dijon mustard, 1/2 cup cider vinegar, and more.

Yes, Mixed Green Salad with Date-Walnut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mixed Green Salad with Date-Walnut Vinaigrette

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