Courtesy of Professional and Palmer Pharmacies

Crunchy Walnut Red White and Greens

Diet Type: Dairy Free

Cooking Time: 30 minutes - one hour


  1/2 cup chopped walnuts
  2 pounds small red potatoes, quartered
  2 cups red Kale, stems removed and cut into 1/2" strips
  1/2 cup shallots, thinly sliced
  2 large cloves garlic, minced
  2 tablespoons dijon mustard
  1/2 lemon, juiced
  1 tablespoon canola or walnut oil
  2 tablespoons balsamic or sherry vinegar
  salt and pepper to taste
  2 cups spinach leaves
  2 cups arugula leaves
  12 ounces smoked whitefish
  roasted red pepper strips for garnish, optional

Preheat oven to 350 degrees. Arrange walnuts in a single layer on a baking sheet and toast until lightly browned, about 5-7 minutes. cool. Place potatoes in a large steamer. Place over boiling water, cover and cook 10 minutes. Add Kale and cook an additional 10-15 minutes, until Kale is softened, and potatoes are done.

In a small bowl, whisk together shallots, garlic, mustard, lemon, oil and vinegar. In a large bowl, toss warm potatoes and Kale with the Vinaigrette. Add salt and freshly ground pepper to taste. Divide the spinach and arugula leaves between 4 plates. Spoon 1/4 of the potato mixture over leaves. Flake the whitefish and place on top of each salad. Sprinkle with toasted walnuts. Garnish with red pepper. Serve immediately.

Contains 1.63 grams omega-3s.

Servings: 4

Author: Walnut Marketing Board

Nutrition Facts

Serving Size: 1
Servings per Recipe: 4
Amount Per Serving 
Calories 433
Calories from Fat 133
 % Daily Value*
Total Fat 15g23%
  Saturated Fat 2g8%
  Mono Fat 4g 
  Poly Fat 9g 
Cholesterol 28mg9%
Sodium 950mg40%
Total Carbs 50g17%
  Dietary Fiber 6g24%
  Sugars 0g 
Protein 28g 
Vitamin C73%
Vitamin E10%
Vitamin A46%
Vitamin B-1247%
Vitamin B-660%
Pantothenic acid13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.