Bertolli Insalata di Noci Ciccati

by Carol Simontacchi

You don’t need to be told about the virtues of olive oil, especially if you are of Mediterranean descent. Enjoy this delicious salad for a long life!

3 Tbsp Bertolli Extra Virgin Olive Oil
2 Tbsp chopped walnuts
1 tbsp mild red wine vinegar (or fresh lemon juice)
1/8 tsp salt
Freshly ground black pepper to taste
6 cups torn mixed salad greens (select ast least 3: arugula, radicchio, curly endive, romaine)
½ cup thin strips yellow or orange bell pepper
½ cup finely sliced, trimmed fresh fennel, in season
Combine the olive oil and walnuts in a small skillet. Heat, stirring over very low heat just until walnuts are warm. Remove from the heat. Stir in the vinegar or lemon juice, salt and pepper.
Combine the salad greens with the bell pepper and fennel (if available) in a salad bowl. Add the walnut dressing and toss the salad well. Divide the salad among four plates.

Serves 4

Tags: low-fat recipe