Romainepear And Walnut Salad With Mustard Vinaigrette Recipes

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ROMANO BEANS WITH MUSTARD VINAIGRETTE AND WALNUTS



Romano Beans with Mustard Vinaigrette and Walnuts image

Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor.

Provided by Ignacio Mattos

Categories     Bon Appétit     Side     Green Bean     Walnut     Summer     Spring

Yield 8 servings

Number Of Ingredients 9

1 cup walnuts
3 lb. Romano beans or green beans, trimmed
3 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, finely grated
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1/2 lemon
3/4 cup very coarsely chopped parsley
Freshly ground black pepper

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
  • Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8-10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
  • Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
  • Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE



Romaine Salad with Red Onions, Walnuts and Orange Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 9

1 cup walnut pieces
1 sack pre-washed chopped romaine or 2 hearts, chopped, about 6 cups
1/2 red onion, finely chopped
1 tablespoon orange marmalade
1/4 teaspoon crushed red pepper flakes
1 small sprig rosemary, stripped and finely chopped or 1/2 teaspoon dried, crushed
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, eyeball it
Salt

Steps:

  • Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

ROMAINE,PEAR AND WALNUT SALAD WITH MUSTARD VINAIGRETTE



Romaine,pear and Walnut Salad With Mustard Vinaigrette image

A good friend,LeIla served this excellent salad at her house recently and she was kind enough to share the recipe with me. She notes that she likes to sub crumbled blue cheese instead of the feta cheese when she serves this with beef.

Provided by Leslie in Texas

Categories     Pears

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces romaine lettuce, torn into bite-sized pieces (6 cups)
2 medium ripe pears, halved, cored and cut into bite-sized chunks
1/4 medium red onion, thinly sliced
1/2 cup coarsely chopped walnuts, toasted
1/2 cup feta cheese, crumbled (2 ounces)
3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon fresh ground pepper

Steps:

  • Salad:.
  • Put all salad ingredients in a large serving bowl.
  • Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix.
  • Serve immediately.
  • Mustard Viniagrette:.
  • Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.

Nutrition Facts : Calories 574.9, Fat 54.5, SaturatedFat 9.3, Cholesterol 16.7, Sodium 696.3, Carbohydrate 20.3, Fiber 5.6, Sugar 11.5, Protein 6.5

ROMAINE SALAD WITH PARMESAN VINAIGRETTE



Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

  • Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

WALDORF SALAD WITH WALNUT OIL VINAIGRETTE



Waldorf Salad with Walnut Oil Vinaigrette image

A wonderful light Waldorf Salad with no mayo. The flavors of the apples, walnuts and raisins are so clean and fresh. It never fails to please.

Provided by HAMTAN

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 9

2 Red Delicious apples, cored and diced
2 Granny Smith apples, cored and diced
4 stalks celery, diced
½ cup raisins
1 cup toasted walnuts
2 tablespoons walnut oil
1 tablespoon cider vinegar
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 39.9 g, Fat 26.7 g, Fiber 6.4 g, Protein 5.9 g, SaturatedFat 2.5 g, Sodium 327.2 mg, Sugar 27.9 g

ROMAINE AND WALNUT SALAD



Romaine and Walnut Salad image

A super-quick dressing jazzes up this easy salad of romaine, tomatoes, mushrooms and walnuts. -Beverly A Nichols, Midland, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 servings.

Number Of Ingredients 8

2 cups hearts of romaine salad mix
1 plum tomato, sliced
1/4 cup sliced fresh mushrooms
3 tablespoons chopped walnuts
2 tablespoons red wine vinegar
4-1/2 teaspoons canola oil
1 tablespoon honey
1/8 teaspoon ground mustard

Steps:

  • In a small bowl, combine the romaine, tomato, mushrooms and walnuts. In another bowl, whisk the remaining ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 146 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE



Candied Walnut Salad with Walnut Vinaigrette image

Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!

Provided by Aaron Geiger

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon butter
½ cup brown sugar
12 ounces walnut halves
½ cup apple cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 ¼ teaspoons chopped fresh dill
1 tablespoon chopped fresh chervil
½ cup walnut oil
½ cup peanut oil
10 ounces arugula leaves or spring mix
salt to taste
ground multi-colored peppercorns to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
  • Melt butter in a small saucepan over medium heat. Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes.
  • Once the sugar has browned, stir in walnut halves until coated with caramelized sugar. Spread out onto prepared baking sheet, and place into preheated oven. Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes. Once done, remove from the oven and allow to cool until warm or room temperature.
  • Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
  • To serve, toss the arugula with enough dressing to moisten in a large bowl. Season to taste with salt and pepper. Place onto salad plates and garnish with candied walnuts.

Nutrition Facts : Calories 596 calories, Carbohydrate 21 g, Cholesterol 3.8 mg, Fat 56.5 g, Fiber 3.5 g, Protein 7.5 g, SaturatedFat 7.1 g, Sodium 25.8 mg, Sugar 15.3 g

SALAD WITH WALNUT-MUSTARD DRESSING



Salad with Walnut-Mustard Dressing image

Categories     Salad     Leafy Green     Mustard     Side     No-Cook     Valentine's Day     Low Carb     Vegetarian     Walnut     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield 2 servings; can be doubled

Number Of Ingredients 7

1 tablespoon regular or low-fat mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon walnut oil or olive oil
2 teaspoons grainy Dijon mustard
1/2 head radicchio, torn into bite-size pieces
1/2 head Bibb lettuce, torn into bite-size pieces
1/4 cup coarsely chopped walnuts, toasted

Steps:

  • Combine mayonnaise, lemon juice, oil and mustard in small bowl. Whisk to blend well. Season dressing to taste with salt and pepper.
  • Combine radicchio and Bibb lettuce in large bowl. Add dressing; toss to coat evenly. Divide salad between 2 plates. Sprinkle with walnuts and serve.

PEAR & WALNUT SALAD WITH BALSAMIC VINAIGRETTE



Pear & Walnut Salad With Balsamic Vinaigrette image

I came up with this salad recipe for Father's Day, and it was a huge hit. I strongly recommend recipe #154351 and recipe #323254 in this!! (I used both walnuts and pecans when making the candied nuts.) It's really pretty if you can get yellow pear tomatoes and use a red pepper, or vise versa.

Provided by Katzen

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 red peppers or 1 yellow pepper, sliced
1 pear, sliced
1 cup cherry tomatoes, halved
1/2 cup walnuts
4 ounces feta cheese, crumbled
6 cups spring greens
1/2 cup balsamic vinaigrette
pepper, freshly ground

Steps:

  • Assemble salad.
  • Enjoy!

Nutrition Facts : Calories 224.4, Fat 16.2, SaturatedFat 5.4, Cholesterol 26.8, Sodium 339.9, Carbohydrate 15.4, Fiber 3.8, Sugar 9.5, Protein 7.3

RED ROMAINE SALAD WITH WALNUTS AND EGGS



Red Romaine Salad with Walnuts and Eggs image

This crunchy walnut-and-red-lettuce salad combines classic flavors, and is just right for a light lunch or served on the side with a larger meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

6 large eggs
1 head red-leaf romaine, torn into pieces
1 cup walnut halves, toasted
Shallot Vinaigrette
Coarse salt and freshly ground pepper

Steps:

  • Put eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
  • Drizzle lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel eggs; halve. Serve on top of salad. Season with salt and pepper.

WALNUT ROMAINE SALAD



Walnut Romaine Salad image

This salad offers plenty of crunch and a zippy vinegar and oil dressing.-Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 10

1 small bunch romaine, torn
1 small zucchini, chopped
1 cup seasoned salad croutons
1/4 cup chopped walnuts
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 garlic clove, minced
Dash pepper

Steps:

  • In a large bowl, toss the romaine, zucchini, croutons and walnuts. In a small bowl, whisk the oil, vinegar, mustard, honey, garlic and pepper until smooth. Serve with the salad.

Nutrition Facts : Calories 112 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

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