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Summer Salad with Walnut Dressing

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Salads Sub Category: Other

what you need
  • 2 Tablespoons red-wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon walnut oil
  • Salt and black pepper
  • 1/2 pound green beans, trimmed
  • 4 ounces sugar snap peas, trimmed
  • 4 cups lightly packed baby lettuce leaves
  • 1 Kirby or small cucumber, peeled and thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1/2 cup walnut pieces, toasted
make it
1. To prepare dressing, whisk vinegar, garlic, olive and walnut oils, and salt and pepper in a large serving bowl.

2. Bring a medium saucepan of salted water to boil over high heat. Add beans; bring back to a boil and cook 2 minutes. Using a slotted spoon, remove vegetables. Add peas to saucepan and cook 30 seconds. Drain; halve peas lengthwise. Let cool slightly.

3. In serving bowl, toss lettuce, cucumber, and bell pepper with dressing. Add cooked vegetables; toss. Garnish with walnut pieces and serve immediately.
Toasting walnuts intensifies their flavor and adds crunch. Toast the nuts either in a skillet over low heat or in a 350ºF oven for about 10 minutes, until they are fragrant.
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