Rainbow Fruit Salad With Candied Walnuts Food

SUGARED WALNUT FRUIT SALAD

Steps:

• In a small bowl, combine walnuts and water; drain. Toss walnuts with sugar. Spread in a single layer on a greased foil-lined baking sheet. Bake at 350° for 5-6 minutes or until golden brown. Cool on pan, stirring occasionally., In a large salad bowl, combine the oranges, grapes, kiwi, peach and strawberries. Sprinkle with sugared walnuts; toss lightly. Sprinkle with orange zest if desired.

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!

RAINBOW FRUIT SALAD

Steps:

• Prepare the fruit.
• Combine all the ingredients for sauce and mix.
• Just before serving, pour honey orange sauce over the fruit, 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.

SPINACH SALAD WITH CRANBERRIES AND CANDIED WALNUTS

Steps:

• Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad.
• Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl.
• Add cranberries and candied walnuts.
• Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well.
• Dress the salad just before serving.

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.

AUTUMN SALAD WITH APPLES AND CANDIED WALNUTS

Steps:

• Nuts: Preheat oven tp 350 degrees.
• Combine walnuts and butter in glass baking dish.
• Bake 15 minutes, stirring every 5 minutes.
• Combine sugar and pepper and toss warm walnuts in mixture to coat.
• Let cool and store in jar in fridge.
• Dressing: Blend all ingredients, except oin in processor or blender. With it running, slowly add oil. (may be refrigerated, but bring to room temp to serve).
• Salad: Assemble and toss with dressing right before serving. (You will have dressing left over) To keep apples from turning brown, place slices in a zip lock with a little lemon juice and water and shake.

BUTTER LETTUCE SALAD WITH CANDIED WALNUTS

Steps:

• Preheat oven to 375°.
• Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
• In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
• Bring to a simmer, then add the walnuts.
• Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
• In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
• Toss the walnuts in the cinnamon-sugar mixture.
• Place walnuts in a single layer on the prepared sheet pan.
• Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
• Set aside.
• Place 4 to 6 dry butter lettuce leaves on each plate.
• Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
• Drizzle about 2 tablespoons of dressing on top of each salad and serve.
• (We prefer a Raspberry Walnut Vinaigrette).
• Enjoy!