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butter hickory smoke salt walnut pieces Parmesan cheese leaf lettuce endive lettuce radicchio fresh spinach leaves oil
Viewed: 69 - Published at: 2 years agoIngredients
- 2 tablespoons butter or 2 tablespoons margarine
- 14 teaspoon hickory smoke salt or 14 teaspoon seasoning salt
- 1 12 cups walnut pieces
- 3 tablespoons grated parmesan cheese
- 1 head iceberg lettuce
- 1 bunch leaf lettuce
- 12 bunch curly endive lettuce
- 12 small radicchio
- 6 ounces fresh spinach leaves
- 13-12 cup oil-and-vinegar dressing
Method
- Heat oven to 350.
- In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly.
- Stir in walnuts.
- Bake uncovered 5 minutes.
- Sprinkle with cheese; toss until walnuts are evenly coated.
- Bake 3 to 5 minutes longer or until cheese is light brown; cool.
- Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups).
- Add dressing and walnuts; toss until greens are well coated.
