Food & Cooking Recipes Salad Recipes Mixed Green Salad with Date-Walnut Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Dates help balance this salad with their sweetness. Ingredients 1 cup walnut halves (about 4 ounces) 5 ounces dates, pitted 1 teaspoon Dijon mustard ½ cup cider vinegar ½ cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 head green-leaf lettuce 1 head red Bibb lettuce 3 heads Belgian endive (about 12 ounces) 4 ounces baby spinach Directions Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 12 minutes. Let cool. In a food processor, pulse 5 dates, mustard, and vinegar until pureed. With the machine running, slowly pour oil through feed tube. Season with salt and pepper. Quarter remaining dates lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately. Rate it Print