Layered Walnut Salad Food

FESTIVE TOSSED SALAD WITH WALNUTS

Steps:

• In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt. , In a salad bowl, toss the greens, cranberries, cheese and walnuts., Place the dressing ingredients in a blender or food processor; cover and process until smooth. , Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing.

8-LAYER SALAD

Steps:

• Heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then chop.
• Meanwhile, place 1/4 of the lettuce in the bottom of a trifle bowl or large glass bowl. Top with the peas and then another 1/4 of the lettuce. Top with the carrots.
• Arrange the eggs on top, facing them outwards against the side of the bowl. Top with another 1/4 of the lettuce, corn, then the remaining lettuce.
• Sprinkle with the cheese, then top with the tomatoes and bacon. Serve with the herb ranch dressing on the side.
• Whisk together all of the ingredients in a small bowl until combined. Makes about 2 cups.

WALDORF LAYERED SALAD

Steps:

• Layer lettuce, grapes and celery in large bowl.
• Mix mayo and dressing; toss with apples. Spoon over celery layer; spread over salad to seal. Refrigerate several hours.
• Top with cheese and nuts before serving.

LAYERED WALNUT SALAD

Steps:

• Turn walnuts into saucepan of rapidly boiling water. Boil 3 minutes and then drain well.
• Toss with oil, garlic salt, and dill weed on shallow baking pan.
• Toast at 350°F for 10-12 minutes, stirring once; cool.
• Arrange in order in straight-sided bowl (6 1/2 in diameter, 3 1/2 inches deep), 2 cups lettuce, row of tomatoes, cut sides against glass, cheese,cooked peas, 3/4 cups walnuts and remaining lettuce.
• Top with 1 cup creamy dressing, spreading in an even layer, completely to edge of bowl.
• Cover and chill several hours or overnight (overnight is better).
• At serving time, add remaining dressing and sprinkle with reserved walnuts
• (I put remaining dressing and walnuts on right away and then chill).
• Creamy dressing: just stir together all the ingredients.

WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.
• Meanwhile, bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)
• Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.
• Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
• Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top.
• If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.

ARUGULA SALAD WITH WALNUT VINAIGRETTE FOR TWO

Steps:

• Walnut Vinaigrette;.
• Combine lemon juice, salt, and pepper in bowl with fork.
• Add oils, then whisk or mix with fork until smooth, about 30 seconds.
• The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
• Salad:.
• Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated.
• Serve immediately.

LAYERED PEAR, FETA, CRANBERRY, SALAD WITH A BALSAMIC DRESSING

Steps:

• Layers -- First layer, lettuce. Second layer, pears. Third layer, cranberries. Fourth layer, feta. Fifth layer, walnuts. Repeat.
• Garnish -- If you want you can garnish with a few thin slices of pears on top.
• Drizzle with the vinaigrette and enjoy!