Apple And Walnut Tossed Salad Food

APPLE-WALNUT TOSSED SALAD

Steps:

• For cranberry vinaigrette, combine the first seven ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a serving dish. In a large bowl, toss the salad greens, apples and walnuts. Serve with vinaigrette.

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

APPLE AND WALNUT SALAD

Steps:

• Gather the ingredients. Preheat the oven to 325 F.
• Place the walnuts on a small baking sheet. Roast on the center oven rack for 7 minutes. The walnuts should be a lovely golden brown color and no darker (if they get too dark, they will become bitter).
• In a small bowl or a ramekin, combine the olive oil and a little balsamic at a time, whisking as you go until you create a thick, glossy dressing. Taste the dressing and add a little salt and pepper to taste.
• Chop the lettuce into strips and finely slice the celery and scallions. Keep to one side.
• When you are ready to serve the salad, cut the apples into quarters, then remove the core, slice thickly, and cut the slices in half. You are looking for a nice small chunk of apple.
• Divide the salad greens and veggies between bowls or assemble in a large serving dish, then sprinkle apples over the top of each. Gently crush the walnuts over each so all the pieces fall onto the salad. Using a teaspoon, drizzle with the dressing. Serve immediately.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
• Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

APPLE TOSSED SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. In a salad bowl, combine the romaine, apple, onion and sunflower kernel. Add dressing and toss to coat. Let stand for 30 minutes.

GRILLED APPLE TOSSED SALAD

Steps:

• For dressing, whisk together first 8 ingredients. In a bowl, toss apples with 1/4 cup dressing. Let stand 10 minutes., Place apple slices on a grill rack over medium heat; reserve marinade left in bowl. Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade., To serve, toss greens with remaining dressing. Top with grilled apples, walnuts and cheese.

CRUNCHY APPLE-WALNUT SALAD WITH PARMESAN DRESSING

Steps:

• Toss arugula with fruit, nuts, onions and 1/2 cup cheese.
• Whisk lemon juice, mustard, pepper, garlic and remaining cheese in small bowl until blended. Gradually whisk in oil until blended.
• Drizzle Parmesan dressing over salad; mix lightly.

APPLE-NUT TOSSED SALAD

Steps:

• In a large bowl, combine the lettuce, apple, onion, walnuts and blue cheese. In a large bowl, whisk the oil, mustard, sugar, salt and pepper. Pour over salad and toss to coat.

ESCAROLE-APPLE SALAD WITH WALNUT DRESSING

Steps:

• Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.

APPLE, BEET AND WALNUT SALAD

Steps:

• Wash but do not trim the beets.
• Boil them until tender and remove them to cold water.
• (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
• Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
• Core and chop the apples.
• Wash, dry, and tear up the lettuce.
• Arrange it on plates with the apples, beets and nuts over it.
• Drizzle the dressing over the salads.

GREENS, APPLE AND WALNUT SALAD

Steps:

• Mix greens, apple, cranberries, and walnuts in large bowl.
• Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
• Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).

APPLE WALNUT SALAD

Steps:

• Mix together apples, lemon juice (and zest if using), mint leaves and walnuts.
• In a separate bowl, mix mayonnaise and honey, then pour over apple mixture and toss.
• Refrigerate for 1 hour, then remove. Serve cold or at room temperature. Garnish with mint sprigs.

APPLE, WALNUT, AND ENDIVE SALAD

Steps:

• In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
• In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
• Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.

GRILLED APPLE TOSSED SALAD

Steps:

• For dressing, in a bowl, combine the first 8 ingredients. Pour 1/4 cup into a large resealable plastic bag; add apples. Seal bag and turn to coat; refrigerate for at least 10 minutes. Cover and refrigerate remaining dressing until serving.
• Drain apples, reserving marinade for basting. Thread onto 6 metal or soaked wooden skewers. Grill apples, covered, over medium heat for 6 to 8 minutes or until golden brown, basting frequently. Turn and grill 6-8 minutes longer or until golden and tender.
• In a large salad bowl, combine the greens, walnuts and blue cheese. Add apples. Drizzle with reserved dressing and toss to coat.

APPLE WALNUT SALAD WITH STILTON CHEESE

Steps:

• Put one third of the cheese in a large bowl.
• Add olive oil and using a fork, mash together the cheese and oil.
• Add vinegar and continue to mash and mix.
• Add cream and pepper and mix well to make a thick creamy dressing.
• Add the apples, sliced celery, currants, and lemon juice to the dressing and mix well.
• Crumble the remaining cheese and sprinkle it over the salad along with half of the walnuts.
• Mix them into the salad gently and evenly.
• Transfer to a serving bowl and garnish with the remaining walnuts and celery leaves.
• Serve right away.
• TOASTED WALNUTS.
• Preheat oven to 325 degrees.
• Spread nuts in a single layer on a baking sheet.
• Place baking sheet in the oven and toast, stirring occasionally, until nuts are lightly browned, fragrant, and coated in a layer of their own oil.
• Depending on the size of the nuts this may take between 10-20 minutes.
• Remove the nuts from the pan as soon as they start to look done.
• Pour them onto a plate to cool.