Irish cream is used to make these delicious chocolate truffles, which are ideal for St. Patrick’s Day. For a finishing touch, roll in melted chocolate, finely chopped almonds, or cocoa powder.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups walnut pieces
- 1 pint strawberries, quartered
- 1 (10 ounce) bag iceberg salad
- 1 (5 ounce) bag baby spinach
- 1 (4 ounce) container crumbled feta cheese
- 1 small red onion, thinly sliced into rings
- freshly ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
- Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
- Toss toasted walnuts, strawberries, iceberg salad, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 7 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 353 mg |
| Sugars | 9 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect for summer and a beautiful presentation! Served with raspberry walnut vinaigrette. Delicious!
A deliciously refreshing salad for the hot summer days. I used a 50/50 salad mix which worked out perfectly. We loved it. I would suggest a fruity style dressing to compliment the salad.