Artichoke, Walnut, and Mesclun Salad


  • a 1/2-inch-thick slice whole-wheat bread
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons white-wine vinegar
  • 1/4 cup walnuts, chopped coarse, toasted until golden, and cooled
  • a 6-ounce jar marinated artichoke hearts, drained and chopped
  • 6 cups loosely packed mesclun (mixed baby greens, about 1/4 pound), rinsed and spun dry
  • Description

    Can Be Prepared In 45 Minutes Or Less.

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