Lunch Recipe

Peas, Carrots & Candied Walnut Salad

A quick and veggie-filled salad, perfect for lunch.

INGRIDIENT

1 small head Bibb lettuce

1 (15 ounce) can Libby's® Peas & Carrots, drained well

4 ounces crumbled goat cheese

1 ½ tablespoons Dijon mustard

1 tablespoon sherry vinegar

1 tablespoon balsamic vinegar

2 tablespoons walnut oil

1 pinch salt

1 pinch black pepper

¾ cup candied walnuts

DIRECTION

Step: 1

Separate Bibb lettuce leaves and place in a bowl. Do not break leaves into smaller pieces.

Step: 2

Scatter peas & carrots and crumbled goat cheese over lettuce leaves. In small bowl, mix together mustard, sherry and balsamic vinegars, salt, and pepper. Whisk in oil and beat until emulsified.

Step: 3

Toss salad with vinaigrette. Sprinkle walnuts on top of salad. Arrange on 4 salad plates.

NUTRITION FACT

Per Serving: 363 calories; protein 12.2g; carbohydrates 19.9g; fat 27.3g; cholesterol 22.4mg; sodium 613.8mg.

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