Mixed Greens With 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.

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.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

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.

PERFECT MIXED GREENS

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

MIXED GREENS WITH WALNUTS

Steps:

• Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.
• While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving

MIXED GREENS WITH WALNUT VINAIGRETTE

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

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.

PEAR & WALNUTS WITH MIXED GREENS

Steps:

• Toss all ingredients except dressing in large bowl.
• Add dressing; mix lightly.
• Serve immediately.

MIXED GREENS SALAD WITH SUGARED WALNUTS, BLACKBERRIES, AND FETA

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 GREENS WITH PARMESAN WALNUTS

Steps:

• Heat oven to 350°.
• 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.

MIXED GREENS WITH WALNUTS AND ROASTED ONION DRESSING

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 CARAMELIZED PEARS AND WALNUTS

Steps:

• Preheat oven to 400 degrees.
• On a baking sheet, lightly toast nuts; remove from oven and let cool.
• Peel and core the pears, then cut into 1/2" dice.
• In a saucepan over medium heat, melt the butter.
• Add the diced pears and sugar; saute, stirring frequently, until the pears start to caramelize a bit, then add the white wine and continue cooking until the pears are just glazed.
• Remove from heat and let cool.
• In a small bowl or jar, whisk together the rice vinegar, wine vinegar, walnut or olive oil, garlic, salt, and pepper; set aside.
• Toss the greens with the dressing and distribute among eight individual serving plates.
• Spoon the caramelized pears and walnuts around the outside of the greens.
• Place the warm Goat Cheese Croutons on the center of the greens and serve immediately.
• Goat cheese croutons: Cut the goat cheese into eight 1/2-inch slices.
• (Tip: Use dental floss to slice the cheese logs cleanly.) Cut the thawed phyllo into long, thin strips (chiffonade).
• NOTE: A pasta machine cutter works well and makes uniform sizes.
• Wrap each goat cheese round in a nest of phyllo strips (they should look alot like shredded wheat).
• Place them on lightly oiled baking sheet; set aside.
• (NOTE: the croutons may be refrigerated, covered, at this point for 1 hour).
• When ready to use, preheat broiler.
• Brush the phyllo/goat cheese rounds with olive oil.
• Place under broiler in oven until lightly browned; turn them over and brown the other side.
• Remove from oven and transfer to the individual salads with a spatula.