Ingredients
2
tablespoons butter or margarine
1/4
teaspoon hickory smoked salt or seasoned salt
1 1/2
cups walnut pieces
3
tablespoons grated Parmesan cheese
1
medium head iceberg lettuce
1
medium bunch leaf lettuce
1/2
bunch curly endive
1/2
small head radicchio
6
oz fresh spinach leaves
1/3
to 1/2 cup oil-and-vinegar dressing
Preparation
Heat oven to 350°F. In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly. Stir in walnuts. Bake uncovered 5 minutes. Sprinkle with cheese; toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool.
Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups). Add dressing and walnuts; toss until greens are well coated.
