Vegetable Top Salad With Walnut Dressing Recipes

TIP TOP SALAD

Steps:

• Tip Top Dressing:
• To make the 'lettuce bowls': Cut a slice from the bottom of each iceberg head so the lettuces all have a flat, stable base. Cut a 1-inch slice from the top of each head and set aside (these top slices will serve as lids). Using a spoon, hollow out each lettuce head to form a bowl. Reserve the lettuce that is removed (this will be used in the salad). Set the 'lettuce bowls' aside. Chop the reserved lettuce. Combine the chopped lettuce, turkey, cranberries, celery, apple, blue cheese and the candied walnuts in a mixing bowl. Toss the salad gently.
• To make the dressing: Combine 1 cup of blue cheese, the mayonnaise and sour cream in a small mixing bowl. Season, to taste, with salt, pepper, and lemon juice.
• Finishing the salads: Add about 1/3 of the dressing to the salad. Mix gently but thoroughly, then add enough additional dressing to moisten but not soak the salad. Spoon salad into each of the 'lettuce bowls'. Put the 'lettuce bowls' on plates, cover them with the reserved 'lids' and serve.
• Unused dressing can be refrigerated for up to 3 days
• Heat medium skillet over medium-high heat. Add the walnuts and cook, stirring occasionally, until they darken slightly and smell toasted, about 4 minutes stirring every minute. Raise the heat to high, sprinkle the walnuts with sugar and cook, stirring constantly, until the sugar crystallizes and begins to melt, about 1 minute. Transfer the walnuts to a plate and set aside to cool.

THIN-SLICED VEGETABLE SALAD WITH WALNUTS, CHICKEN, AND BASIL BALSAMIC VINAIGRETTE

Steps:

• Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
• Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
• In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.

SALAD DRESSING WITH 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.

DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING

Steps:

• Place all ingredients in a high speed blender or food processor.
• Blend until well combined.

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.

ASPARAGUS SALAD WITH WALNUT OIL VINAIGRETTE

Steps:

• In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
• Continue to whisk and add vegetable oil in thin stream.
• Whisk in walnut oil; set dressing aside.
• Place steamed asparagus on platter; pour dressing over asparagus.
• Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
• Taste and season with additional salt and pepper if necessary.
• Serve immediately.

WALNUT FRUIT SALAD

Steps:

• In a large salad bowl, combine the apples, bananas, oranges, grapes, lettuce and lemon juice. In a small bowl, combine mayonnaise and honey. Pour over salad and toss to coat. Sprinkle with walnuts. Serve immediately.

CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE

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.

FESTIVE TOSSED SALAD WITH WALNUTS

Steps:

• In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt. , In a salad bowl, toss the greens, cranberries, cheese and walnuts., Place the dressing ingredients in a blender or food processor; cover and process until smooth. , Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing.

MIXED GREEN SALAD WITH DATE-WALNUT VINAIGRETTE

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.