Spinach & Walnut Salad

[Guest guest]

Spinach & Walnut Salad

 

 

1/2 cup white wine vinegar

1 cup extra virgin olive oil

1/2 cup finely chopped toasted walnut halves

four 160 g (22 1/2 oz total) packets baby spinach, washed, dried

four red oak leaf lettuces, leaves separated, washed, dried

sea salt flakes and cracked black pepper, to taste

 

 

1. Whisk vinegar with oil in a large jug. Season to taste with sea

salt flakes and cracked black pepper.

 

2. Stir in walnuts.

 

3. Divide spinach and lettuce between large serving bowls. Add

dressing and toss gently to combine.

 

 

 

NOTE: Toast 1 cup walnuts in a large non-stick frying pan over very

low heat until golden. Remove from pan; cool. Chop finely. Store

airtight until needed.

 

TIP: Leftover dressing is delicious on steamed vegetables.

 

TIP: To prepare lettuce, separate leaves, rinse to remove grit, then

pat dry on a clean tea towel. Wrap leaves in towel; place in a large

plastic bag and refrigerate to crisp.

 

 

 

Serves 20