MIXED GREENS SALAD WITH WARM WALNUT DRESSING
A stunning salad starts with mixed field greens and four other on-hand ingredients. Have it ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Divide field greens among 4 salad bowls.
- Place 1 tablespoon of the oil in medium microwavable bowl. Add walnut halves; stir to coat. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, stirring every 30 seconds, until walnuts are fragrant.
- Stir in remaining 5 tablespoons oil and the vinegar. Microwave uncovered on High about 30 seconds or until dressing is warm but not boiling. Add salt; stir until dressing is well mixed. Pour over salads. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 0 mg, Fat 6, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
- In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
- In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
- Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
MIXED GREENS WITH PARMESAN WALNUTS
An easy-to-make, "dressed-up" salad that is sure to impress!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly. Stir in walnuts. Bake uncovered 5 minutes. Sprinkle with cheese; toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool.
- Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups). Add dressing and walnuts; toss until greens are well coated.
Nutrition Facts : Calories 160, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g
MIXED GREENS SALAD WITH STRAWBERRIES AND CANDIED WALNUTS
Steps:
- To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
- To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
- To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.
MIXED GREENS WITH WALNUT VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Low Sodium Low/No Sugar Lemon Raw Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 3
Steps:
- In a bowl toss greens with oil, lemon juice, and salt and pepper to taste and divide salad between 2 plates.
MIXED GREENS WITH WALNUT VINAIGRETTE
Provided by Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
- Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.
Nutrition Facts : Calories 117, Fat 12 grams, SaturatedFat 1 grams, Sodium 140 milligrams, Carbohydrate 2 grams, Fiber 1.5 grams, Protein 2 grams, Sugar 1 grams
FRENCH BISTRO SALAD
This simple green salad has a fresh, vibrant vinaigrette, and uses fresh minced herbs as a final touch. Serve this salad as the French do, as a light, fresh accompaniment to rich foods like stews, dishes with a cream sauce, or a great roast.
Provided by Bibi
Categories Green Salads
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
- Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
- Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
- Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 3.3 g, Fat 28.3 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 42.4 mg
MIXED GREENS SALAD WITH SUGARED WALNUTS, BLACKBERRIES, AND FETA
This vivid salad made with fresh spinach, jewel-like blackberries, and candied walnuts is an inspired combination.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Whisk together vinegar, orange juice, and salt. Add oil in a slow, steady stream, whisking until emulsified.
- Put salad greens, blackberries, feta, and walnuts into a bowl. Drizzle with vinaigrette, and toss gently. Season with salt and pepper.
MIXED GREEN SALAD WITH DATE-WALNUT VINAIGRETTE
Dates help balance this salad with their sweetness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 12 minutes. Let cool.
- In a food processor, pulse 5 dates, mustard, and vinegar until pureed. With the machine running, slowly pour oil through feed tube. Season with salt and pepper.
- Quarter remaining dates lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately.
FOUR-GREEN SALAD WITH TOASTED-WALNUT DRESSING
Toss together romaine, red leaf lettuce, watercress, and Belgian endive for an extra-special green salad. You may also substitute 6-cups of packaged premixed greens if you're short on time.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
- For Salad: IN a salad bowl, toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.
Nutrition Facts : Calories 160.4, Fat 14.9, SaturatedFat 1.9, Sodium 146.3, Carbohydrate 6.1, Fiber 4.1, Sugar 1.6, Protein 2.7
WARM GREEN SALAD WITH WALNUTS
Provided by Bryan Miller
Categories salads and dressings
Time 25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place walnuts on baking sheet and cook in preheated 350-degree oven for 8 to 10 minutes. Make certain they don't burn. Keep warm.
- While walnuts are cooking, make vinaigrette in saucepan over low heat by mixing mustard, oil, vinegar and garlic. Salt and pepper to taste. Keep warm. Place salad greens in warm bowl.
- In saute pan cook salt pork until crispy. Remove pork and add to salad. Discard cooking fat. Scramble 2 eggs in pan and add to salad. Add walnuts, warm vinaigrette and toss well. Adjust seasonings and serve immediately on warm plates.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 0 grams, TransFat 0 grams
MIXED GREENS WITH WALNUTS AND ROASTED ONION DRESSING
Categories Salad Leafy Green Onion Appetizer Side Super Bowl Low Cal Lunch Winter Healthy Bon Appétit Dairy Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.
MIXED GREENS WITH RASPBERRY WALNUT DRESSING
This is a Robin Miller recipe from the Food Network show Quick Fix Meals with Robin Miller. It is very good if you like sweet dressings. We eat this salad often. If you are like me and do not care for fish, then the walnuts is a great way to get in some Omega-3 Fatty Acids. Enjoy!
Provided by Loves-2-Cook
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper.
- Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.
- My tips: I put all the dressing ingredients in a small tupperware container with a screw on lid and just shake. Much easier and quicker than trying to whisk. Or if you are down to the last little bit of preserves in your jar - just add ingredients to the jar, seal and shake. I also add a couple of tablespoons of water to it as well to kind of thin it out. I usually make it in the morning or the night before and have it ready to go by dinner time. I also sometimes add a sprinkle of feta cheese as well.
WARM CHICKEN, CRANBERRY & WALNUT SALAD
This warm salad of mixed greens, cooked chicken breast strips, dried cranberries, toasted walnuts and blue cheese is ideal for fall entertaining.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Cook chicken in 2 Tbsp. of the dressing in large skillet on medium-high heat 8 to 10 min. or until cooked through.
- Add cranberries; cook until heated through, stirring occasionally.
- Toss with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 470, Fat 30 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
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