Crunchy Walnut Salad Recipes

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CRUNCHY WALNUT SALAD



Crunchy Walnut Salad image

"This salad is crunchy, sweet, tart and so tasty! I make it at least twice a week." Apples, nuts and dried cherries give it special appeal. Barbara Discenza - Auburn, GA

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 6

4 cups torn romaine
2/3 cup chopped tart apple
2/3 cup walnut halves
1/2 cup dried cherries
1/3 cup prepared raspberry vinaigrette
1/2 cup crumbled Gorgonzola cheese

Steps:

  • In a large salad bowl, combine the romaine, apple, walnuts and cherries. Drizzle with vinaigrette. Sprinkle with cheese.

Nutrition Facts : Calories 259 calories, Fat 20g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 290mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 5g protein.

CRUNCHY CARROT, RAISIN 'N WALNUT SALAD



Crunchy Carrot, Raisin 'n Walnut Salad image

Throw this together in a flash. The walnuts add a nice crunch. To make it even easier, buy a package of carrots already shredded at your grocers. Makes a great side dish.

Provided by Marie

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 lb grated carrot
3/4 cup chopped walnuts
3/4 cup raisins
1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon fresh lemon juice

Steps:

  • Mix together carrots, walnuts and raisins.
  • Combine mayonnaise, sugar and lemon juice and stir into carrot mixture.
  • Chill until ready to serve.

CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD



Crunchy Sweet Brussels Sprout-Walnut Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound Brussels sprouts
2 tablespoons extra- virgin olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground pepper
1/2 cup dried cranberries
1/2 cup chopped walnuts

Steps:

  • Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
  • Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.

CRUNCHY KALE SALAD WITH WALNUTS AND PECORINO



Crunchy Kale Salad with Walnuts and Pecorino image

Provided by Guy Fieri

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 cups finely julienned kale, cleaned and stems removed
2 cups finely julienned radicchio, cleaned and core removed
1/4 cup extra-virgin olive oil
1 lemon, juiced and 1 teaspoon zest
1/2 cup shaved Pecorino Romano, plus extra for garnish
1/4 cup dried currants
2 tablespoons finely sliced fresh basil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup toasted walnuts

Steps:

  • Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl. Let stand about 2 minutes. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.
  • Fold in the walnuts just before serving and top the salad with a pile of Pecorino.

CRUNCHY LENTIL WALNUT SALAD



Crunchy Lentil Walnut Salad image

This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness of the walnuts. Unlimited modifications could be made with additions, subtractions and/or tweaks... pine nuts instead of walnuts, add goat cheese or feta, add crunchy carrots too? Enjoy!

Provided by AmyFromSD

Categories     Vegan

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups lentils (green or French)
1 bay leaf
salt, to season lentil water
1 cup walnuts, finely chopped
3 stalks green onions, finely chopped
1 tablespoon rice wine vinegar (or red or white)
1 teaspoon Dijon mustard
1 garlic clove, finely minced and mashed with the side of your knife (using a little salt helps)
salt and pepper

Steps:

  • Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
  • While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
  • Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
  • Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.

Nutrition Facts : Calories 141.5, Fat 9.7, SaturatedFat 0.9, Sodium 9.1, Carbohydrate 10.1, Fiber 4.1, Sugar 1.2, Protein 5.7

CRUNCHY APPLE-WALNUT SALAD WITH PARMESAN DRESSING



Crunchy Apple-Walnut Salad with Parmesan Dressing image

Enjoy this easy to make Crunchy Apple-Walnut Salad with Parmesan Dressing as a zesty and delicious addition to your lunch! The spicy arugula pairs perfectly with the sweet and tangy cranberries. This Crunchy Apple-Walnut Salad with Parmesan Dressing is satisfying and easy to make.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 11

2 pkg. (5 oz. each) arugula
2 apples, sliced
1/2 cup dried cranberries
3/4 cup walnut halves, toasted
1/2 cup slivered red onions
3/4 cup KRAFT Shredded Parmesan Cheese, divided
3 Tbsp. fresh lemon juice
2 tsp. GREY POUPON Dijon Mustard
1/4 tsp. cracked black pepper
1 clove garlic, minced
1/2 cup olive oil

Steps:

  • Toss arugula with fruit, nuts, onions and 1/2 cup cheese.
  • Whisk lemon juice, mustard, pepper, garlic and remaining cheese in small bowl until blended. Gradually whisk in oil until blended.
  • Drizzle Parmesan dressing over salad; mix lightly.

Nutrition Facts : Calories 380, Fat 30 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

CRUNCHY PICKLE SALAD



Crunchy Pickle Salad image

We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Pickles     Fennel     Walnut     Parmesan     Dill     Vegetarian     Soy Free     Peanut Free     Wheat/Gluten-Free     No-Cook     Side

Yield 4 servings

Number Of Ingredients 13

½ cup walnuts
4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into (1") pieces, plus 3 Tbsp. pickle brine
3 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. honey
¼ tsp. crushed red pepper flakes
½ small white onion, thinly sliced, rinsed
Kosher salt, freshly ground pepper
1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise
½ cup chopped dill
2 oz. Parmesan, shaved
Extra-virgin olive oil (for drizzling)
Toasted country-style bread (for serving; optional)

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
  • Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.
  • Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.

CRUNCHY APPLE SALAD



Crunchy Apple Salad image

This old-fashioned salad is part of my favorite meal that Mom used to make. Crunchy apples, celery and walnuts blend well with the creamy mayonnaise. -Julie Pearsall, Union Springs, New York

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 16 servings.

Number Of Ingredients 5

4 large apples, diced
1 cup chopped celery
1 cup raisins
1 cup chopped walnuts
1/2 cup mayonnaise

Steps:

  • In a large bowl, combine the apples, celery, raisins and walnuts. Add mayonnaise; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 147 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 45mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

What kind of salad is Cranberry Walnut chicken salad?
Cranberry Walnut Chicken Salad is delightfully flavorful, versatile, and adaptable. This creamy chicken salad is filled with crunchy walnuts, sweet and tangy cranberries, and tender chunks of chicken. This recipe is a quick favorite for summer and fall and is easily prepped and packed in advance for lunch and carefree picnics.
What is in the crunchy Broccoli raisins and walnut salad?
Crunchy Broccoli Raisins and Walnut Salad is simply tossed with fresh chopped broccoli, fresh chopped cabbage, raisins, dried cranberries, and walnuts with a sweet, Dijon vinaigrette. Then topped with crispy bacon just before it’s served. YUM! It was so amazing, we all couldn’t stop eating it.
What are some healthy salad recipes for beginners?
Fresh lettuce, crisp apples, juicy grapes and crunchy walnuts and celery make this classic a favorite. Place lettuce in large salad bowl. Core and chop apples. Slice grapes in half. Add apples, celery and grapes to lettuce. Top with walnuts. Toss gently to combine. In a small bowl, mix mayonnaise with lemon juice. Add salt and pepper.
What is the best way to make a salad dressing?
Whisk together mayonnaise, sugar, mustard, both vinegar, salt, and red pepper flakes in a large bowl. Add broccoli, cabbage, raisins, cranberries, red onion, and walnuts; stir to coat. Cover and chill for one to two hours.

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