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!
BUTTER LETTUCE SALAD WITH HAZELNUTS AND BACON BITS
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 2 servings for lunch or 4 servings as a side
Number Of Ingredients 9
Steps:
- Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
- Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.
CANDIED WALNUT BUTTER 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 orange-tangerine 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
- Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve.
SIMPLE BUTTER LETTUCE SALAD
Make and share this Simple Butter Lettuce Salad recipe from Food.com.
Provided by GinnyP
Categories Greens
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Tear lettuce into bite size pieces.
- Combine remaining ingredients, add to lettuce and toss.
Nutrition Facts : Calories 50, Fat 3.8, SaturatedFat 2.2, Cholesterol 10, Sodium 89.5, Carbohydrate 3.3, Fiber 0.3, Sugar 3, Protein 0.8
ROASTED BUTTERNUT TOSSED SALAD
This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 453mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
APPLE WALNUT SALAD WITH CRANBERRY VINAIGRETTE
This is a great salad to serve for any autumn meal.
Provided by Barrett
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 10.6 g, Fat 26 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 3.2 g, Sodium 54.1 mg, Sugar 6.4 g
ROASTED APPLE & CANDIED WALNUT SALAD
To add even more visual interest and tasty texture, top a pretty plated salad with roasted apple fans and crunchy walnuts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt butter. Add walnuts and cook over medium heat until toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Core apples and cut into quarters. Slice apples, but not all the way through, leaving slices attached at the stem end. Place apple quarters in a greased 15x10x1-in. baking pan; fan slightly., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Set aside 1 cup for dressing; drizzle remaining mixture over apples. Bake, uncovered, at 425° for 18-22 minutes or until tender., Meanwhile, arrange the romaine, leaf lettuce, onion and cranberries on 12 salad plates. Top each with a roasted apple fan; sprinkle with cheese and candied nuts. Drizzle with reserved dressing.
Nutrition Facts : Calories 168 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 191mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
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
STACKED BUTTER LETTUCE SALAD
Steps:
- In a small bowl, whisk together vinegar, lime juice, ginger, and sugar. Gradually whisk in oil, adding it in a slow, steady stream, and continue whisking until mixture is emulsified. Season with salt and pepper.
- Place avocado in the center of a chilled serving plate. Season with salt and pepper. Beginning with the smallest lettuce leaves, add to dressing just to coat. Place dressed leaves around and over avocado. Repeat the dressing and layering process working from smallest to largest leaves. Sprinkle with sesame seeds and sea salt. Serve immediately.
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 WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS
Provided by Robert Aikens
Categories Salad Fruit Leafy Green Nut Appetizer Vegetarian Lunch Apple Tree Nut Walnut Pomegranate Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For vinaigrette:
- Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- For salad:
- Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.
BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS
Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
- Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.
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