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Walnut, Rocket and Clementine Salad

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“Wonderful salad as part of a festive meal. Low in salt and under 300 calories.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat half the oil and cook the walnuts until lightly toasted. WARNING - they are quick to burn and taste horribly bitter when they do, watch them constantly.
  2. Peel clementines, removing the pith. Slice horizontally trying to reserve as much juice as possible.
  3. Put the leaves, clementines and walnuts in a bowl and toss. Cover until required.
  4. Just before serving whisk the remaining oil and vinegar together and drizzle over salad. Season if required.

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