Salad Greens with Toasted Walnuts and Onion Dressing


1/2 cup olive oil plus 1 Tablespoon


1/4 cup chicken broth

3 Tablespoons red wine or balsamic vinegar

7 cups mixed salad greens, torn into pieces

1 avocado, peeled and sliced (optional)

1/2 cup walnuts, toasted

2 medium onions, peeled and cut into thick slices

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 400°. Arrange onions on a baking sheet. Drizzle with 1 Tablespoon olive oil and 1/2 Tablespoon of honey. Bake 15 minutes; turn onions over and bake until brown (about 15 minutes). Cool. Place onions in food processor. Add remaining oil, chicken broth and vinegar. Puree. Add salt and pepper to taste. (Dressing will be thick). In a large bowl, toss greens, avocado and ½ of walnuts with enough dressing to coat. Sprinkle rest of walnuts on top. Pass remainder of dressing. Serves 4-6.