This salad is so different than a lot of other ones I make. The fresh herbs and the crunch of the walnuts steal the show. It is easy to put together for weekdays and weekends alike. I serve it with a grilled protein that has a little spice to it. 

 

I found this salad in Fine Cooking Magazine. I made a few changes to it, including making a lighter dressing.

 

Yield 6 servings

 

¾ cup walnuts, toasted and chopped

1 head of romaine

1 cucumber

1 cup baby arugula, chopped

1 Tbsp fresh dill, chopped

1 Tbsp fresh mint, chopped

1 Tbsp fresh flat-leaf parsley, chopped

¼ tsp crushed red pepper flakes 

¼ cup plain yogurt

3 Tbsp lemon juice

1 Tbsp white wine vinegar

½ tsp garlic, minced

⅓ cup olive oil 

Salt and pepper 

 

Preheat oven to 350℉

 

Put the walnuts on a baking sheet and toast them in the oven until they get lightly brown and fragrant. Remove them from the baking sheet to cool. 

 

Wash and pat dry lettuce leaves. Thinly slice the leaves crosswise. Peel, slice lengthwise, seed, and grate the cucumber. Place the grated cucumber in a couple of paper towels and squeeze out the excess moisture. Add the romaine and the cucumber to a large bowl. Add the chopped arugula, dill, mint, and parsley to the bowl. Chop the walnuts and add them to the bowl. Place the salad in the refrigerator until ready to serve. 

 

For the dressing, combine the red pepper flakes, yogurt, lemon juice, vinegar, and garlic, into a small bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste. 

 

Season the salad with salt and pepper. Pour the dressing over the salad, toss and serve. 

 

Just Salt It, and enjoy!