Photo: Taco Witte
Welcome to our new series...
Foodie Friday. Research all week, then put it into practice this weekend.
Ready, Set, Mmm...
Walnut Salad
Great fats to help you absorb all those antioxidants you need this fall.
2 C Green Leaf Lettuce- torn into bit size pieces
1 C Rainbow Chard- sliced super thin
1/2 C Green Cabbage- sliced super thin
1/2 C Organic Edamame- steamed & shelled
1 Avocado- cut into 1/2" cubes
1/2 C Walnuts- lightly toasted
1/2 C Pumpkin Seeds- roasted with olive oil & garlic
Shaved Parmesan Cheese
Dressing
1/4 cup Apple Cider Vinegar
3 T minced Shallots
2 t Dijon Mustard
2 t Honey
4 T Walnut Oil
(Walnut Oil will go rancid quickly, so store it in the fridge after opening.)
3/4 C Extra Virgin Cold Pressed Olive Oil