Candied Walnut Salad Food

CANDIED WALNUTS

Steps:

• In a heavy bottom pan heat to medium high heat.
• Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and cinnamon if wanted over nuts stirring till carmelized.
• Pour out on parchment paper separate nuts and cool.

CANDIED WALNUT BUTTER SALAD

Steps:

• Preheat oven to 375 degrees F.
• Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
• In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
• Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve.

MISSY'S CANDIED WALNUT GORGONZOLA SALAD

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

PEAS, CARROTS & CANDIED WALNUT SALAD

Steps:

• Separate Bibb lettuce leaves and place in a bowl. Do not break leaves into smaller pieces.
• Scatter peas & carrots and crumbled goat cheese over lettuce leaves. In small bowl, mix together mustard, sherry and balsamic vinegars, salt, and pepper. Whisk in oil and beat until emulsified.
• Toss salad with vinaigrette. Sprinkle walnuts on top of salad. Arrange on 4 salad plates.

CANDIED WALNUTS FOR SALADS

Steps:

• 1. Lightly spray a baking sheet with nonstick cooking spray and set aside. Place the walnuts and sugar in a nonstick skillet over high heat and stir with a wooden spoon as the sugar begins to dissolve and caramelize. Stir continuously to lightly toast the walnuts and coat with sugar. When walnuts and sugar are dark amber and golden brown, quickly remove them from the pan onto a prepared baking sheet. Spread the walnuts with a spoon and let them cool completely. Break the walnuts into pieces. Store in an airtight container. Makes 1 cup. Recipe on C&H sugar box by Jean Porter
• 2. For more recipes visit www.chsugar.com

STRAWBERRY & GLAZED WALNUT SALAD

Steps:

• In a large bowl, combine the strawberries, walnuts, spinach and salad greens. In a small bowl, whisk the dressing ingredients. Serve with salad.

CANDIED WALNUT CHICKEN SALAD

Steps:

• 1. Mix all ingredients together in a large bowl.
• 2. Cover and refrigerate for at least 2 hours.
• 3. Chef's Note: To candy walnuts, add 2 teaspoons butter and 1/2 cup walnuts to saute pan. Sprinkle 1 teaspoon sugar over walnuts. Warm over medium heat until walnuts are toasted and sugar carmelized (approx. 10 minutes).

5 MINUTE CANDIED WALNUTS

Steps:

• Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
• Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
• Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don't want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
• Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!

CANDIED WALNUT GORGONZOLA SALAD

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette.
• Toss gently; add candied walnuts, and toss again.

CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
• Melt butter in a small saucepan over medium heat. Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes.
• Once the sugar has browned, stir in walnut halves until coated with caramelized sugar. Spread out onto prepared baking sheet, and place into preheated oven. Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes. Once done, remove from the oven and allow to cool until warm or room temperature.
• Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
• To serve, toss the arugula with enough dressing to moisten in a large bowl. Season to taste with salt and pepper. Place onto salad plates and garnish with candied walnuts.

APPLE SALAD WITH APPLE POPPY SEED VINAIGRETTE

Steps:

• Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to five days in advance.
• When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

CANDIED WALNUT ORANGE SALAD

Steps:

• Preheat oven to 375 degrees F.
• Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and mandarine orange juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
• In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
• Chop lettace. Mix all ingredients together.
• Drizzle 2 tablespoons of dressing on top of each salad and serve.

CANDIED WALNUT SALAD

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved.
• Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
• In salad bowl, make the dressing by combining vinegar, oil, and mustard.
• Gently toss greens in dressing.
• Allow walnuts to cool 10-15 minutes, then toss with greens.
• Serve and enjoy!

SPINACH BERRY SALAD WITH CANDIED WALNUTS

Steps:

• For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
• For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
• Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.

WHIPPED BRIE SALAD WITH DATES & CANDIED WALNUTS

Steps:

• Heat oven to 190C/170C fan/gas 5. To make the candied walnuts, shake the walnut halves in 2 tbsp water, then toss in the sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.
• Carefully peel the rind off the brie and discard. Put the gooey inside in a medium-sized bowl. Using a spoon or small whisk, whip the brie until pale and spoonable. To make the dressing, whisk the oil and vinegar together, then season.
• In a large bowl, combine the walnuts, dates and rocket, then mix with some of the dressing. Place a spoonful of whipped brie in the middle of each serving plate and arrange the salad around it. Scatter over the croutons, drizzle with a little extra dressing and serve.

CANDIED WALNUTS FOR COMPOSED SALAD

Steps:

• Preheat oven to 400 degrees. Combine all ingredients on a rimmed baking sheet, and spread out mixture. Roast, stirring occasionally, until golden brown, about 10 minutes. Let cool.

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.