This salad of grapefruit, walnuts and endive leaves is bursting with citrus flavor and festive colors - a great side dish recipe to perk up a meal.
Citrus Walnut Salad
- Prep Time 20 min
- Total 20 min
- Servings 8
- Ingredients 10
Ingredients
- 1/2 cup walnut pieces
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon ground cumin
- 8 heads Belgian endive (about 2 1/4 lb)
- 1/2 cup firmly packed fresh Italian (flat-leaf) parsley leaves
- 2 red grapefruit, peeled, sectioned
Instructions
-
Step1Sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown.
-
Step2In small bowl, stir together oil, vinegar, mustard, salt, sugar and cumin.
-
Step3Remove and discard outer leaves of endive. Rinse endive with cold water; pat dry. Cut each endive head diagonally into 1/4-inch-thick slices; place in serving bowl. Add walnuts and parsley. Drizzle with dressing; gently toss to coat. Top with grapefruit. Serve immediately.
Nutrition
230
Calories
19g
Total Fat
3g
Protein
14g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Total Fat
- 19g
- 0%
- Saturated Fat
- 2 1/2g
- 0%
- Sodium
- 170mg
- 0%
- Total Carbohydrate
- 14g
- 0%
- Dietary Fiber
- 6g
- 0%
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Fruit; 1 Vegetable; 4 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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