MIXED GREENS' SALAD WITH APPLES AND MAPLE-WALNUT OIL DRESSING
From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.
Provided by COOKGIRl
Categories Apple
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In small glass bowl, prepare salad dressing first and set aside.
- Use salad spinner to remove excess moisture from the greens.
- *In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
- Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
- Serve remaining salad dressing on side along with the toasted walnuts if using.
- *For best results, cut up apples and toss with the vinegar right before serving.
MIXED GREENS WITH WALNUTS AND ROASTED ONION DRESSING
Categories Salad Leafy Green Onion Appetizer Side Super Bowl Low Cal Lunch Winter Healthy Bon Appétit Dairy Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.
MIXED GREENS WITH BERRY DRESSING AND TOASTED WALNUTS
Super delicious recipe!!!From Cooking Pleasures Magazine. "Pureed berries provide body and a rick flavor to the dressing without adding fat, and they contribute vitamins and fiber."
Provided by crazycookinmama
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place all dressing ingredients in blender; blend until smooth. (Dressing can be made up to 4 days ahead. Cover and refrigerate.).
- Just before serving, in large bowl, toss greens, dried cherries and berries, and onion.
- Add enough dressing to lightly coat greens; toss to coat well.
- Divide among salad plates; sprinkle with walnuts.
- Pass remaining dressing.
- To toast walnuts, spread on baking sheet; bake at 375°F for 7 to 10 minutes or until lightly browned. Cool.
Nutrition Facts : Calories 89.1, Fat 8.2, SaturatedFat 0.9, Sodium 87.7, Carbohydrate 3.6, Fiber 0.8, Sugar 1.4, Protein 1.4
GORGONZOLA AND TOASTED WALNUT SALAD
This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine lettuce with cheese and walnuts.
- Combine and whisk together dressing ingredients.
- Toss salad with enough dressing to coat but avoid over-dressing.
- Serve.
TOASTED WALNUT AND MIXED GREEN SALAD
This recipe brought to you by Bertolli.
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon, remove walnuts; set aside.
- In same skillet, add vinegar and salt and pepper.
- In large bowl, combine greens and dressing. Equally arrange salad on 4 plates, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.
- Taste Tested Recipe from The Bertolli Kitchens
TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE
I had this salad at one of my favorite restaurants. I couldn't figure out the secret until I toasted the walnuts. This salad blends all the flavors together well, it is a great side to just about anything. Easy to put together and chill while you cook other things. If you don't have raspberry vinaigrette, try with Recipe #23478.
Provided by Dawn399
Categories Greens
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a sauce pan.
- Stir in walnut pieces and coat with butter.
- Stir for 4 minutes and remove from pan and set aside.
- Allow to cool to room temperature.
- Toss greens, mandarin orange segments and crumbled cheese.
- Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.
Nutrition Facts : Calories 405.4, Fat 30.6, SaturatedFat 9, Cholesterol 28.9, Sodium 429.6, Carbohydrate 26.6, Fiber 5.2, Sugar 17.8, Protein 12.3
WILD RICE SALAD WITH CURRY DRESSING
This is a relatively easy to prepare side dish with a wonderful melding of flavors. Try it warm or cold when you're in the mood for something different!
Provided by 75violets
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
- Soak raisins in 1 cup of hot water for 10 minutes, then drain.
- To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
- Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
- To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
- Serve with a dollop of Curry dressing on a bed of lettuce leaves.
Nutrition Facts : Calories 316.7, Fat 17.6, SaturatedFat 2, Cholesterol 5.1, Sodium 525, Carbohydrate 37.4, Fiber 5, Sugar 15.1, Protein 6.3
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- Bring a medium saucepan of water to a boil. Add beans, and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon or tongs, transfer to a medium serving bowl. Immediately toss with the salt and 1/2 teaspoon walnut oil. Add walnuts, and transfer to a plate to cool, reserving bowl.
- Make vinaigrette: In a small bowl, combine shallot with vinegar. Whisk in remaining tablespoon walnut oil until mixture is emulsified.
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