Ingredients

For Dressing: 1/4 cup olive oil or vegetable oil 1/4 cup toasted coarsely chopped walnuts 2 tablespoons raspberry or white wine vinegar 2 teaspoons minced fresh chives 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon pepper For Salad: 2 cups torn romaine lettuce leaves 2 cupstorn red leaf lettuce or spinach leaves 1 cup watercress sprigs 1 head belgian endive, sliced, or 1 cup torn curly endive or radicchio (3 ounces)

Description

Four-Green Salad With Toasted-Walnut Dressing, Recipe

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