Salad with walnuts

This is a quicker and easier recipe with walnuts. I'm eating for lunch again tomorrow. It's so filling; it'll definately getting me through the afternoon, without the need to snack.



Ingredients:
(for 2 persons or 1 big meal/lunch)
200 grams (4 cups) of shredded endive
1/2 cup of baked bacon pieces
2 eggs, hard boiled and finely diced
1 cup of walnuts/pecans
HoneyMustard dressing

Toss it all together and add as much dressing as you like.
(when I make this in advance for lunch I keep all the ingredients separated and toss it all together at work. To prevent things to get soggy or soft...)

Enjoy!

October Walnut Month

I democratically decided to make October “Walnut Month”. Thanks to a neighbor I have access to a large amount of walnuts. I love large amounts of any kind of food or ingredients. I love searching for recipes to process the ingredients to be enjoyed later. So this months is all about walnuts. I’ll be sharing some recipes. Last week I made Pumpkin Walnut Muffins.
I’ve already shared the recipe before in a different setting, so I’ll just show you the recipe card I’m frequently using for making muffins or breads involving carrots, pumpkin or banana (thanks again Jennifer!). Just substitute the banana’s for a cup of shredded pumpkin and add some pumpkin spices (cinnamon, ginger, nutmeg, allspice) and raisins if you like. (when making muffins shorten the baking time to 30 min).