- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2010
Ingredients
Method
In dry skillet over medium heat, toast walnuts until fragrant, about 4 minutes; let cool.In salad bowl, whisk together oil, onion, balsamic and wine vinegars, anchovies, garlic, pepper and salt. Toss in radicchio, Boston lettuce and arugula; top with Borgonzola cheese and walnuts.
Nutritional facts Per each of 8 servings: about
- Sodium 181 mg
- Protein 8 g
- Calories 212.0
- Total fat 22 g
- Potassium 254 mg
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 5 g
%RDI
- Iron 6.0
- Folate 24.0
- Calcium 9.0
- Vitamin A 7.0
- Vitamin C 10.0