Spring Salad with Walnut Vinaigrette

Name: Spring Salad with Walnut Vinaigrette
Total time: 45 min
Yield: 2 servings
Ingredients: 1/3 cup apple cider vinegar; 1 large carrot, peeled and chopped; ½ teaspoon dried basil; 1 small bulb fennel, thinly sliced; 3 ounces (1/2 a bag) spring greens; 1/8 teaspoon ground ginger; 1 teaspoon honey; 2 large ripe kiwis, peeled and chopped; 1 mandarin, peeled and seperated into pieces; 1/4 teaspoon dried oregano; ¼ red onion, very thinly sliced; 2 large ripe strawberries, stems removed and chopped; ¼ cup walnut oil; 1/2 cup walnuts, toasted; 2 teaspoons whole grain mustard

Spring Salad with Walnut Vinaigrette is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 2 servings. One serving contains 604 calories, 9g of protein, and 47g of fat. For $3.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

604 kcal

Calories

9 g

Protein

48 g

Fat

43 g

Carbs

Ingredients

For 2 servings

Instructions

1
Place all salad ingredients in a large mixing bowl. In a blender or food processor, add all of the vinaigrette ingredients. Blend on a high setting until all ingredients are mixed thoroughly.
2
Add desired amount of vinaigrette to the veggies and fruit. Toss the salad until there is an even coat of vinaigrette over the veggies and fruit.
3
Serve in heaping portions with walnuts on top.