Red and Greens Salad

• 2 tablespoons chopped walnuts
• 6 cups torn romaine
• 1 cup frozen green peas, thawed
• 1/4 cup chopped red onion
• 1/4 cup dried sweetened cranberries
• 2 tablespoons lemon juice
• 1 tablespoon whole-grain mustard
• 1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
• 2 teaspoons olive oil (extra-virgin preferred)
• 2 teaspoons honey

1. In a small skillet, dry-roast the walnuts over medium heat for about 4 minutes, or until just fragrant, stirring frequently.
2. Remove from the skillet so they dont burn.
3. In a salad bowl, gently toss together the romaine, peas, onion, and cranberries.
4. In a small bowl, whisk together the lemon juice, mustard, garlic, oil, and honey.
5. Drizzle over the salad.
6. Toss gently.
7. Sprinkle with the walnuts.
8. You can substitute 3 or 4 thinly sliced strawberries for the dried cranberries if you prefer.
9. (Per Serving)
10. Calories: 131
11. Total Fat: 5.0g
12. Saturated: 0.5g
13. Trans: 0.0g
14. Polyunsaturated: 2.0g
15. Monounsaturated: 2.0g
16. Cholesterol: 0mg
17. Sodium: 137mg
18. Carbohydrates: 19g
19. Fiber: 4g
20. Sugars: 12g
21. Protein: 4g
22. Dietary Exchanges
23. 1 1/2 Carbohydrate
24. 1 Fat

walnuts, torn romaine, frozen green peas, red onion, cranberries, lemon juice, wholegrain mustard, garlic, olive oil, honey

Taken from www.epicurious.com/recipes/food/views/red-and-greens-salad-375609 (may not work)