Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Walnut Marketing board
So nutritious. This salad is high in vitamin A (as beta carotene), vitamin C, folate and fiber.
Diet Types: Dairy Free, Vegan, Vegetarian, Wheat Free
  • 1/2 cup chopped walnuts
  • 1/2 cup prepared, reduced-fat balsamic Vinaigrette dressing
  • 1 tablespoon minced, pitted ripe olives
  • 1 can no-salt-added chickpeas
  • 1 red bell pepper, seeded and thinly sliced
  • 1 large carrot, peeled and cut into matchsticks
  • 1 small red onion, thinly sliced
  • 4 cups spinach
  • 4 cups arugula leaves
  • Serves: 6
    Cooking Time: Under 15 minutes
    Heat walnuts in a dry skillet over medium-high heat 1-2 minutes until walnuts are slightly toasted. Set aside and reserve. In a small bowl whisk together Vinaigrette and olives. Set aside and reserve. In a medium bowl combine chickpeas, bell pepper, carrot and onion; toss with 3 tablesoons Vinaigrette. Set aside and reserve. In a large bowl toss spinach and arugula with remaining Vinaigrette; divide equally among 6 salad plates. Top with vegetable mixture and sprinkle with walnuts.

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