Vegetable Top Salad With Walnut Dressing Food

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GARDEN SALAD WITH WALNUT VINAIGRETTE



Garden Salad with Walnut Vinaigrette image

This classic salad gets an upgrade with toasted walnuts that are sprinkled in the salad and blended into the dressing.

Provided by Patty Mastracco

Time 15m

Number Of Ingredients 14

DRESSING
5 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons California walnuts, chopped, toasted
2 teaspoons honey
1 teaspoon mustard, spicy brown
1/4 teaspoon sea salt, or to taste
1 shallot, small, sliced
SALAD
8 cups salad greens, lightly packed
3/4 cup California walnuts, coarsely chopped, toasted
2 tomatoes, medium, cut into eighths
1/4 red onion, thinly sliced
Pepper, freshly ground, to taste

Steps:

  • To prepare dressing, puree all ingredients in a small blender or food processor until smooth. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)
  • Place greens, walnuts, tomatoes and onion in a large bowl and drizzle with dressing; toss well to coat. Season with pepper and serve immediately.

Nutrition Facts : Calories 250 cal, Cholesterol 0 mg, Carbohydrate 11 g, Protein 4 g

SALAD WITH WALNUT-MUSTARD DRESSING



Salad with Walnut-Mustard Dressing image

Categories     Salad     Leafy Green     Mustard     Side     No-Cook     Valentine's Day     Low Carb     Vegetarian     Walnut     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield 2 servings; can be doubled

Number Of Ingredients 7

1 tablespoon regular or low-fat mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon walnut oil or olive oil
2 teaspoons grainy Dijon mustard
1/2 head radicchio, torn into bite-size pieces
1/2 head Bibb lettuce, torn into bite-size pieces
1/4 cup coarsely chopped walnuts, toasted

Steps:

  • Combine mayonnaise, lemon juice, oil and mustard in small bowl. Whisk to blend well. Season dressing to taste with salt and pepper.
  • Combine radicchio and Bibb lettuce in large bowl. Add dressing; toss to coat evenly. Divide salad between 2 plates. Sprinkle with walnuts and serve.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

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