Garden Salad With Walnut Vinaigrette Recipes

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VEGETABLE TOP SALAD WITH WALNUT DRESSING



Vegetable Top Salad with Walnut Dressing image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 15m

Yield 2

Number Of Ingredients 10

1 cup walnut halves
2 teaspoons Cognac
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 cup arugula
3 cups vegetable tops, trimmed of stems, coarsely chopped
1 tablespoon honey
1/4 cup finely grated Pecorino cheese

Steps:

  • Make the dressing: Place the walnuts inside a ziptop bag. Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning.
  • Make the salad: Pour the dressing over the greens and toss to coat. Drizzle honey in the bottom of a serving bowl. Add the greens. Sprinkle cheese over the top. Serve immediately.

GARDEN SALAD WITH WALNUT VINAIGRETTE



Garden Salad with Walnut Vinaigrette image

This classic salad gets an upgrade with toasted walnuts that are sprinkled in the salad and blended into the dressing.

Provided by Patty Mastracco

Time 15m

Number Of Ingredients 14

DRESSING
5 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons California walnuts, chopped, toasted
2 teaspoons honey
1 teaspoon mustard, spicy brown
1/4 teaspoon sea salt, or to taste
1 shallot, small, sliced
SALAD
8 cups salad greens, lightly packed
3/4 cup California walnuts, coarsely chopped, toasted
2 tomatoes, medium, cut into eighths
1/4 red onion, thinly sliced
Pepper, freshly ground, to taste

Steps:

  • To prepare dressing, puree all ingredients in a small blender or food processor until smooth. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)
  • Place greens, walnuts, tomatoes and onion in a large bowl and drizzle with dressing; toss well to coat. Season with pepper and serve immediately.

Nutrition Facts : Calories 250 cal, Cholesterol 0 mg, Carbohydrate 11 g, Protein 4 g

GREEN SALAD WITH BROWN BUTTER WALNUT VINAIGRETTE



Green Salad with Brown Butter Walnut Vinaigrette image

Provided by Amy Thielen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 11

1 cup walnut halves or pieces
2 tablespoons butter
5 tablespoons olive oil
2 cloves garlic, smashed
1 sprig fresh rosemary
1/4 teaspoon salt, plus more for the salad
Freshly ground black pepper
10 cups mixed garden greens
1 tablespoon lemon juice
1 tablespoon aged balsamic vinegar
2 ounces crumbled aged blue cheese, such as Roelli Red Rock

Steps:

  • Heat a small skillet over medium-low heat and add the walnuts, butter, 2 tablespoons of the olive oil, the garlic, rosemary, salt and pepper. Cook very gently, stirring often, until the walnuts turn golden brown and the garlic has cooked, about 10 minutes. Add the remaining 3 tablespoons olive oil to the skillet to slow the cooking, and set aside.
  • When ready to serve, toss the greens with a little salt and pepper. Add the lemon juice and vinegar to the walnut mixture and spoon the nuts over the salad, adding as much of the dressing as needed to lightly coat the leaves. Add the blue cheese, and toss again.

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