Mixed Greens With Parmesan Walnuts Recipes

MIXED GREENS WITH PARMESAN WALNUTS

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.

TOASTED WALNUT AND MIXED GREEN SALAD

Steps:

• In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon, remove walnuts; set aside.
• In same skillet, add vinegar and salt and pepper.
• In large bowl, combine greens and dressing. Equally arrange salad on 4 plates, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.
• Taste Tested Recipe from The Bertolli Kitchens

MIXED GREENS WITH WALNUT VINAIGRETTE

Steps:

• Cook 6 sliced garlic cloves in 1/4 cup olive oil over low heat until golden, 8 minutes. Remove from the heat and stir in 3 tablespoons each chopped walnuts and sun-dried tomatoes (not oil-packed); let cool. Stir in 2 tablespoons red wine vinegar and season with salt and pepper. Toss with 1 small head each torn Bibb and red-leaf lettuce.

MIXED GREENS WITH WALNUT VINAIGRETTE

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.

MIXED GREENS WITH PANCETTA AND SHAVED PARMESAN

Steps:

• Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.

MIXED GREENS SALAD WITH WARM WALNUT DRESSING

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.

GREENS, APPLE AND WALNUT SALAD

Steps:

• Mix greens, apple, cranberries, and walnuts in large bowl.
• Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
• Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).