Salad With Walnut Mustard Dressing Recipes

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COLLARD SALAD WITH WALNUTS, PECORINO AND MUSTARD VINAIGRETTE



Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

5 tablespoons champagne vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
1/2 cup extra virgin-olive oil
8 cups loosely packed thinly sliced collard greens (stems removed)
1 cup hazelnuts, toasted and chopped
1 cup grated Pecorino Romano cheese
Kosher salt and freshly ground black pepper

Steps:

  • Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
  • Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.

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.

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.

SALAD DRESSING WITH WALNUTS



Salad Dressing with Walnuts image

A wonderful dressing for fall. I add walnut oil to the dressing and sprinkle a handful of ground walnuts on top of the salad.

Provided by Ursel

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 6

4 tablespoons white balsamic vinegar
4 tablespoons walnut oil
2 teaspoons white sugar
1 teaspoon salt
4 tablespoons heavy cream
3 tablespoons coarsely ground walnuts

Steps:

  • Combine white balsamic vinegar, walnut oil, sugar, and salt in a cup and mix well. Stir in cream and mix well. Add to a salad of your choice and sprinkle with ground walnuts.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 5.6 g, Cholesterol 20.4 mg, Fat 22.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 4.5 g

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

MUSTARD SALAD DRESSING



Mustard Salad Dressing image

My mustard loving manbeast Dugan proclaims that this is now his favorite salad dressing. It is from The Naked Chef Jamie Oliver, so eat it while naked for best flavor.

Provided by Pot Scrubber

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon Dijon mustard (be generous)
2 tablespoons fresh lemon juice or 2 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Strip.
  • Combine all ingredients in a bowl.

CHICKEN-APPLE-WALNUT SALAD WITH HONEY MUSTARD DRESSING



Chicken-Apple-Walnut Salad With Honey Mustard Dressing image

Served at the 1870 Wedgwood Inn in New Hope Boro, Pennsylvania, this simple chicken salad combines common ingredients in a less-than-common way, and with great results. If you happen to have some cooked chicken in your fridge (or perhaps a rotisserie chicken), you could probably save time by simply shredding that and using it instead of the freshly cooked diced chicken. NOTE: Cook time is chill time for the prepared salad.

Provided by Lynne M

Categories     Chicken Breast

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 cups chicken breasts, diced
2 cups apples, diced (red or green)
1/2 cup walnuts, chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
4 tablespoons honey
3 tablespoons Dijon mustard
1 dash rosemary

Steps:

  • Heat olive oil in a skillet; add the diced chicken and cook thoroughly; cool.
  • In a big bowl, combine cooled chicken, apples, walnuts, and celery.
  • In a small bowl, combine the mayonnaise, honey, mustard, and rosemary. Fold the mayonnaise mixture into the chicken mixture.
  • Chill.
  • Serve over a red lettuce leaf.

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