Sunday, June 7, 2009
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon of splenda
1/2 teaspoon Dijon mustard 1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
2 tablespoons walnuts, toasted, chopped
2 bunches arugula, torn into bite size pieces
1 large bunch baby spinach
2 heads Belgian endive, sliced lengthwise
6 tablespoons walnuts, toasted chopped
1 can garbanzo beans
4 hard boiled eggs chopped
For the Vinaigrette: combine vinegar, olive oil, sugar, Dijon mustard, salt, pepper, and walnuts in a blender container. Process the mixture til well blended.
For the Salad: combine arugula, spinach and endive in a salad bowl. Add walnuts, garbanzo beans, eggs and vinaigrette. Toss well.