Yield: 4-6 servings
Heat oil in a large skillet over medium heat. Cook and stir sweet pepper in hot oil, uncovered, for 2 minutes. Stir in vinegar and mustard. Cook and stir just until bubbly; remove from heat. Place greens and walnuts in a large salad bowl. Toss warm dressing with greens and walnuts.
Please note that some ingredients and brands may not be available in every store.
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