Bibb Lettuce Salad With Candied Walnuts Oranges And Feta Recipes
BIBB LETTUCE SALAD WITH CANDIED WALNUTS ORANGES AND FETA RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Categories Salad, Side Dish
Number Of Ingredients 1
Steps:
- Preheat oven to 325°F. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar
- toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet. Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in walnut and olive oils. Season dressing with salt and pepper. Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.
Nutrition Facts : Calories 500
BIBB LETTUCE SALAD WITH CANDIED WALNUTS, ORANGES, AND FETA
Steps:
- 1) Preheat oven to 325 degrees Farenheight. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar; toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet. 2) Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in walnut and olive oils. Season dressing with salt and pepper. 3) Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.
Nutrition Facts : Calories 240 calories, Fat 19.9043000010855 g, Carbohydrate 10.7755200000152 g, Cholesterol 0 mg, Fiber 3.63237511992455 g, Protein 7.691925 g, SaturatedFat 1.34642500014989 g, ServingSize 1 1 Serving (140g), Sodium 1745.6591285393 mg, Sugar 7.14314488009064 g, TransFat 1.7326487500294 g
BIBB LETTUCE SALAD WITH CANDIED WALNUTS, ORANGES, AND FETA
Provided by Carol Gilbert
Categories Salad Cheese Citrus Leafy Green Nut Side Bake Roast Quick & Easy Winter Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar; toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet.
- Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in walnut and olive oils. Season dressing with salt and pepper.
- Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.
BUTTER LETTUCE SALAD WITH CANDIED WALNUTS
This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!
Provided by Pianolady
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
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!
ORANGE LETTUCE SALAD
A flavorful homemade dressing sparks fresh greens that are tossed with colorful oranges and green onions and sprinkled with toasted slivered almonds.-Joyce Key, Snellville, Georgia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a salad bowl, toss the lettuce, onions and oranges; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, parsley, salt if desired, pepper and hot pepper sauce; shake well. Drizzle desired amount over salad; toss to coat. Sprinkle with almonds if desired. Refrigerate any remaining dressing.
Nutrition Facts : Calories 104 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MISSY'S CANDIED WALNUT GORGONZOLA SALAD
A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!
Provided by MissyPorkChop
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g
BIBB LETTUCE SALAD WITH PERSIMMONS AND CANDIED PECANS
Categories Salad Appetizer Quick & Easy Blue Cheese Cranberry Pecan Fall Winter Persimmon Lettuce Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.
- Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.
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Gradually whisk in walnut and olive oils. Season dressing with salt and pepper. Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing. This recipe yields 4 servings.
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