Recipe courtesy of Rachael Ray
Episode: What's Cooking?
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Total:
14 min
Prep:
10 min
Cook:
4 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.

Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

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