With its sweet and sour crunch, this salad is sure to be a winner at your table.

　　

Ingredients

serves 4, 1 3/4 cups per serving

　　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

　　

Step 1

In a small skillet, dry-roast the walnuts over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn.

　　

Step 2

In a salad bowl, gently toss together the romaine, peas, onion, and cranberries.

　　

Step 3

In a small bowl, whisk together the lemon juice, mustard, garlic, oil, and honey. Drizzle over the salad. Toss gently.

　　

Step 4

Sprinkle with the walnuts.

　　

Cook’s Tip

Step 5

You can substitute 3 or 4 thinly sliced strawberries for the dried cranberries if you prefer.

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 131

　　

Step 8

Total Fat: 5.0g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 2.0g

　　

Step 12

Monounsaturated: 2.0g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 137mg

　　

Step 15

Carbohydrates: 19g

　　

Step 16

Fiber: 4g

　　

Step 17

Sugars: 12g

　　

Step 18

Protein: 4g

　　

Step 19

Dietary Exchanges

　　

Step 20

1 1/2 Carbohydrate

　　

Step 21

1 Fat

　　American Heart Association Quick & Easy Meals