Applebeetandwalnutsalad Recipes

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 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, BEET AND WALNUT SALAD

Steps:

• Wash but do not trim the beets.
• Boil them until tender and remove them to cold water.
• (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
• Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
• Core and chop the apples.
• Wash, dry, and tear up the lettuce.
• Arrange it on plates with the apples, beets and nuts over it.
• Drizzle the dressing over the salads.

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

Steps:

• In a small bowl, whisk the honey, vinegar and oil; set aside. Just before serving, place romaine and spinach in a large bowl; drizzle with dressing and toss to coat. Sprinkle with toppings.

APPLE WALNUT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
• In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
• In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

FENNEL-APPLE SALAD WITH WALNUTS

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

ENDIVE, APPLE AND WALNUT SALAD

Steps:

• Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
• Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
• Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
• Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

CREAMY APPLE-WALNUT SALAD

Steps:

• Mix all ingredients; cover.
• Refrigerate several hours or until chilled.