WALDORF SALAD WITH WALNUT OIL VINAIGRETTE
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
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
DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING
This is from a recipe on drfuhrman.com. It is the best vinaigrette I have ever tasted, healthy or not. Everyone who has tasted this salad dressing asks for the recipe. You need a high speed blender or food processor to make the dressing so the raisins and nuts blend with the rest of the ingredients. We have this dressing every day for lunch on a salad of romaine lettuce with extra toppings like green or red pepper, avocado, cucumber, grape tomatoes, pumpkin seeds, sunflower seeds, raw nuts, raisins, sesame seeds, ground flax seed, etc. We like the nuts left whole and put on the salad instead of putting them in the dressing but they should be included in the salad one way or the other to help the absorption of the nutrients in the salad. When I make it, I usually quadruple the dressing recipe and store it in glass jars in the refrigerator.
Provided by Anne Sainz
Categories Salad Dressings
Time 5m
Yield 1 c, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a high speed blender or food processor.
- Blend until well combined.
WALNUT VINAIGRETTE
Steps:
- Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
- Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely
WALNUT VINAIGRETTE
Alfred Portale makes this walnut vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.
WALNUT VINAIGRETTE
Steps:
- Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.
CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE
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
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
LEMON WALNUT VINAIGRETTE
Besides being wonderful over mixed salads, this vinaigrette can be used over warmed beets or in a pasta salad
Provided by Abby Girl
Categories Salad Dressings
Time 10m
Yield 1/3 cup
Number Of Ingredients 10
Steps:
- Measure all the ingredients into a container. Shake the contents vigorously.
- The vinaigrette keeps in the fridge for a week.
- Bring to room temperature and shake vigorously again before using.
Nutrition Facts : Calories 1614.4, Fat 177.5, SaturatedFat 20, Sodium 2621.5, Carbohydrate 9.1, Fiber 2.9, Sugar 2.1, Protein 4.3
AGED SHERRY-WALNUT VINAIGRETTE
Provided by Katy Sparks
Categories Mustard No-Cook Quick & Easy Salad Dressing Vinegar Walnut Shallot
Yield Makes approximately 1 cup
Number Of Ingredients 7
Steps:
- Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.
- *Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity - especially a problem for nut oils.
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