Flemings Salad

Name: Flemings Salad Recipe
Yield: 1
Ingredients: GREENS WITH LEMON BALSAMIC VINAIGRETTE WALNUTS CRANBERRIES AND TOMATOES; 2 tablespoons sugar; 1 tablespoon water; 1/2 cup walnut halves; Lemon Balsamic Vinaigrette; 2 (9-ounce) packages pre-washed romaine lettuce pieces OR assorted mixed greens; 1/3 to 1/2 cup dried cranberries OR cherries; 1/2 cup grape tomatoes halved; 8 crostini sprinkled with grated Parmesan cheese and baked OR boiled until bubbly and melted; LEMON BALSAMIC VINAIGRETTE: In a 2-cup glass measure combine 2 tablespoons fresh lemon juice 1/4 cup white balsamic vinegar 1 1/2 tablespoons finely chopped shallots 1 1/2 tablespoons finely chopped fresh basil and 1 clove garlic crushed (optional). Whisk together until well mixed. Gradually whisk in 1/2 cup extra virgin olive oil until well blended. Makes about 1 cup dressing. Refrigerate any leftover dressing.

Number of Servings: 1

Ingredients

GREENS WITH LEMON BALSAMIC VINAIGRETTE, WALNUTS, CRANBERRIES AND TOMATOES2 tablespoons sugar1 tablespoon water1/2 cup walnut halvesLemon Balsamic Vinaigrette2 (9-ounce) packages pre-washed romaine lettuce pieces OR assorted mixed greens1/3 to 1/2 cup dried cranberries OR cherries1/2 cup grape tomatoes, halved8 crostini, sprinkled with grated Parmesan cheese and baked OR boiled until bubbly and meltedLEMON BALSAMIC VINAIGRETTE: In a 2-cup glass measure, combine 2 tablespoons fresh lemon juice, 1/4 cup white balsamic vinegar, 1 1/2 tablespoons finely chopped shallots, 1 1/2 tablespoons finely chopped fresh basil and 1 clove garlic, crushed (optional). Whisk together until well mixed. Gradually whisk in 1/2 cup extra virgin olive oil until well blended. Makes about 1 cup dressing. Refrigerate any leftover dressing.

Directions

In a medium skillet, heat sugar with water until dissolved and clear. Boil a minute, then stir in walnuts and cook, stirring often, until golden. Quickly turn out on no-stick foil and cool.

Prepare Lemon Balsamic Vinaigrette and set aside.

Just before serving, combine greens and Lemon Balsamic Vinaigrette (using amount desired). Toss well. Divide among 4 salad plates. Sprinkle tops of salads with walnuts, cranberries and tomato halves, dividing evenly. Serve each salad with 2 crostini.

Serving Size: Makes 4 dinner salad servings

Number of Servings: 1

Recipe submitted by SparkPeople user LAESUS.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 1,915.1
Total Fat: 159.8 g
Cholesterol: 0.0 mg
Sodium: 264.4 mg
Total Carbs: 128.9 g
Dietary Fiber: 16.3 g
Protein: 21.6 g

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