Apple And Walnut Tossed Salad Recipes

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

APPLE-WALNUT TOSSED SALAD

Steps:

• For cranberry vinaigrette, combine the first seven ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a serving dish. In a large bowl, toss the salad greens, apples and walnuts. Serve with vinaigrette.

APPLE AND WALNUT SALAD

Steps:

• Gather the ingredients. Preheat the oven to 325 F.
• Place the walnuts on a small baking sheet. Roast on the center oven rack for 7 minutes. The walnuts should be a lovely golden brown color and no darker (if they get too dark, they will become bitter).
• In a small bowl or a ramekin, combine the olive oil and a little balsamic at a time, whisking as you go until you create a thick, glossy dressing. Taste the dressing and add a little salt and pepper to taste.
• Chop the lettuce into strips and finely slice the celery and scallions. Keep to one side.
• When you are ready to serve the salad, cut the apples into quarters, then remove the core, slice thickly, and cut the slices in half. You are looking for a nice small chunk of apple.
• Divide the salad greens and veggies between bowls or assemble in a large serving dish, then sprinkle apples over the top of each. Gently crush the walnuts over each so all the pieces fall onto the salad. Using a teaspoon, drizzle with the dressing. Serve immediately.

APPLE-FETA TOSSED SALAD

Steps:

• Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack., Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.

APPLE, CHEESE AND TOASTED WALNUT SALAD

Steps:

• In medium bowl, mix dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick); set aside.
• In very large bowl (at least 4 quart), gently mix salad ingredients. Just before serving, pour dressing over salad; toss to coat. Serve immediately.

APPLE-NUT TOSSED SALAD

Steps:

• In a large bowl, combine the lettuce, apple, onion, walnuts and blue cheese. In a large bowl, whisk the oil, mustard, sugar, salt and pepper. Pour over salad and toss to coat.

APPLE WALNUT SALAD

Steps:

• Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
• Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
• Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

APPLE TOSSED SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. In a salad bowl, combine the romaine, apple, onion and sunflower kernel. Add dressing and toss to coat. Let stand for 30 minutes.

GREENS, APPLE AND WALNUT SALAD

Steps:

• Mix greens, apple, cranberries, and walnuts in large bowl.
• Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
• Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).

APPLE WALNUT SALAD

Steps:

• Mix together apples, lemon juice (and zest if using), mint leaves and walnuts.
• In a separate bowl, mix mayonnaise and honey, then pour over apple mixture and toss.
• Refrigerate for 1 hour, then remove. Serve cold or at room temperature. Garnish with mint sprigs.

APPLE WALNUT SALAD WITH STILTON CHEESE

Steps:

• Put one third of the cheese in a large bowl.
• Add olive oil and using a fork, mash together the cheese and oil.
• Add vinegar and continue to mash and mix.
• Add cream and pepper and mix well to make a thick creamy dressing.
• Add the apples, sliced celery, currants, and lemon juice to the dressing and mix well.
• Crumble the remaining cheese and sprinkle it over the salad along with half of the walnuts.
• Mix them into the salad gently and evenly.
• Transfer to a serving bowl and garnish with the remaining walnuts and celery leaves.
• Serve right away.
• TOASTED WALNUTS.
• Preheat oven to 325 degrees.
• Spread nuts in a single layer on a baking sheet.
• Place baking sheet in the oven and toast, stirring occasionally, until nuts are lightly browned, fragrant, and coated in a layer of their own oil.
• Depending on the size of the nuts this may take between 10-20 minutes.
• Remove the nuts from the pan as soon as they start to look done.
• Pour them onto a plate to cool.

APPLE, WALNUT, AND ENDIVE SALAD

Steps:

• In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
• In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
• Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.