Warm Green Salad With Walnuts Recipes

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.

WARM WILTED WINTER GREENS

Steps:

• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

WINTER GREEN SALAD

Steps:

• Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
• Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.

GREEN SALAD WITH BROWN BUTTER WALNUT VINAIGRETTE

Steps:

• Heat a small skillet over medium-low heat and add the walnuts, butter, 2 tablespoons of the olive oil, the garlic, rosemary, salt and pepper. Cook very gently, stirring often, until the walnuts turn golden brown and the garlic has cooked, about 10 minutes. Add the remaining 3 tablespoons olive oil to the skillet to slow the cooking, and set aside.
• When ready to serve, toss the greens with a little salt and pepper. Add the lemon juice and vinegar to the walnut mixture and spoon the nuts over the salad, adding as much of the dressing as needed to lightly coat the leaves. Add the blue cheese, and toss again.

GREEN SALAD WITH TOASTED WALNUTS, WALNUT OIL, AND GREEN BEANS

Steps:

• Bring a medium saucepan of water to a boil. Add beans, and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon or tongs, transfer to a medium serving bowl. Immediately toss with the salt and 1/2 teaspoon walnut oil. Add walnuts, and transfer to a plate to cool, reserving bowl.
• Make vinaigrette: In a small bowl, combine shallot with vinegar. Whisk in remaining tablespoon walnut oil until mixture is emulsified.
• Place salad greens in reserved bowl, and add dressing. Toss well to combine, and season with pepper. Divide among four plates, and pile green beans and walnuts on top. Serve immediately.

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.

TOASTED WALNUT AND MIXED GREEN SALAD

Steps:

• In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon, remove walnuts; set aside.
• In same skillet, add vinegar and salt and pepper.
• In large bowl, combine greens and dressing. Equally arrange salad on 4 plates, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.
• Taste Tested Recipe from The Bertolli Kitchens

WARM GREEN BEAN AND WALNUT SALAD

Steps:

• In a blender or mini-processor purée 1 tablespoon of the walnuts with the vinegar, the oil, and salt and pepper to taste. In a steamer set over boiling water steam beans, covered, for 5 to 8 minutes, or until they are crisp-tender, transfer them to a bowl, and toss them with the dressing and the remaining chopped walnuts.

MIXED GREEN 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.
• Sugared Walnuts: Preheat oven to 350°F Combine sugar and salt in large bowl.
• Bring a small saucepan of water to a boil. Add walnuts and blanch for 2 minutes. Drain and immediately toss with sugar/salt mixture.
• Transfer walnuts to a rimmmed baking sheet, and bake , stirring occasionally, until golden brown, about 10 minutes. Let cool. Sugared walnuts can be stored in an airtight container at room temperature for up to 3 days. Make about 2 cups.

FOUR-GREEN SALAD WITH TOASTED-WALNUT DRESSING

Steps:

• For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
• For Salad: IN a salad bowl, toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.