Summer Salad with Walnut Dressing - Kraft Recipes Top
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Summer Salad with Walnut Dressing

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  • 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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