Lightly toast walnuts on a baking sheet in a 375-degree oven for about 10 minutes.
Put the vegetables and walnuts in a large salad bowl, tossing lightly to mix them.
In a 2-cup glass measuring cup, pour the EVOO, wine or grape juice, vinegar, olives, and capers. Stir to combine. Pour dressing over the vegetables. Top salad with freshly ground black pepper and toss until thoroughly combined. Serve immediately.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 209 (93%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 0mg||0 %|
|Sodium 206mg||7 %|
|Potassium 85.7mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 1.9g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 225
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