Field Green and Citrus Salad with Provolone

Difficulty Level

Cook Time


  • 11 ounce package of mixed salad greens
  • 4 clementines, peeled and sectioned
  • 1 1/2 cups whole walnuts
  • 1/2 cup sliced red onion
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 2/3 cup cup orange juice
  • 2 T balsamic vinegar
  • 2 tsp Dietz & Watson Whole Grain Dijon Mustard
  • 1/4 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 1/4 cup Dietz & Watson Shaved All Natural Picante Provolone Cheese


  1. 1 Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  2. 2 In a large bowl, toss the toasted walnuts, salad greens, clementines and red onion.
  3. 3 In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  4. 4 Divide the salad greens mixture into individual servings. To serve, sprinkle with provolone cheese, and drizzle with the dressing mixture.