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Ingredientes
- 1 head butter-leaf lettuce
- 2 Tbsp. Dijon-style mustard
- 3 Tbsp. red wine vinegar
- 1/2 c. extra virgin olive oil
- 1/2 c. walnut pcs
- 1 Tbsp. parsley flakes salt & pepper to taste
Direcciones
- Rinse and tear lettuce leaves into bite-sized pcs. Put into gallon double zip-lock in cooler till ready to serve. Combine mustard and vinegar in small pot till mixed well. Slowly add in oil and beat till very well mixed. Then add in nuts and parsley and beat again. Cover and put into cooler till ready to serve. Beat well just before pouring over salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 180g | |
| Calories 1140 | |
| Calories from Fat 1099 | 96% |
| Total Fat 125.24g | 157% |
| Saturated Fat 16.53g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 195mg | 6% |
| Total Carbs 4.56g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.8g | 1% |
| Protein 4.39g | 7% |
