California Walnuts | Essential Food for Health

Ingredients

2 cups romaine lettuce, shredded
2 cups roasted red bell pepper, chopped
2 cups fresh corn kernels
1 cup carrots, shredded
1 cup yellow bell pepper, diced
2 cups red onion, shaved
2 cups yellow squash, sliced & lightly grilled
2 cups fresh green peas
2 cups grape or cherry tomatoes, halved
1 cup walnut pieces
1/2 cup olive oil
½ cup walnut oil
1 tablespoon lemon juice
¼ cup white wine vinegar
¼ cup Dijon mustard
1 teaspoon kosher salt
2 tablespoons granulated sugar
½ cup green onions, finely chopped

Directions

In a large glass bowl, layer vegetables in order of color; cover and refrigerate. For the dressing, lightly dry toast the walnuts in a small non stick skillet over low heat for one minute then pour into a dish to cool. In a medium bowl, whisk together the lemon juice, white wine vinegar, mustard, salt, and sugar. Slowly whisk in the olive oil & walnut oil until emulsified. Roughly chop the walnuts then add to the dressing along with the green onions. Drizzle over the salad. Makes 8-10 servings.