Spring Green Salad with Honey-Lime Vinaigrette
Toasty walnut oil is a perfect substitute for extra-virgin olive oil when making honey-kissed dressings. For your greens, try spinach, arugula, and/or dandelion.
1/4 cup (60 mL) walnut oil
Juice of 1/2 lime
2 Tbsp (30 mL) honey
1 tsp (5 mL) Dijon or grainy mustard
1 garlic clove, grated
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
4 cups (1 L) spring greens
2 cups (500 mL) radicchio, sliced
1 cup (250 mL) radishes, sliced
2 cups (500 mL) cooked dried chickpeas
1 avocado, diced
1/3 cup (80 mL) sunflower seeds
1/2 cup (4 oz) soft goat cheese, diced
In blender blend together walnut oil, lime juice, honey, mustard, garlic, salt, and pepper. Set aside.
In large bowl toss together greens, radicchio, radishes, and chickpeas. Divide greens mixture among serving plates and top with equal amounts of avocado, sunflower seeds, and goat cheese. Drizzle honey dressing over top.
Serves 6.
Each serving contains: 327 calories; 10 g protein; 20 g total fat (4 g sat. fat, 0 g trans fat); 30 g carbohydrates; 7 g fibre; 434 mg sodium
from "Hey, Honey!", alive #355, May 2012
Spring Green Salad with Honey-Lime Vinaigrette
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
