Warm Walnut Dressing Recipes

WARM WALNUT DRESSING

Warm Walnut Dressing image

Make and share this Warm Walnut Dressing recipe from Food.com.

Provided by kzbhansen

Categories Salad Dressings

Time 15m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons peanut oil
1/3 cup honey
1/2 cup Italian dressing
1/4 cup walnuts, chopped
1/4 cup maple syrup

Steps:

In medium saucepan combine oil and walnuts over medium heat until nuts are slightly brown.
Add remaining ingredients;reduce heat to low and simmer 5-7 minutes.

Nutrition Facts : Calories 331.3, Fat 19.9, SaturatedFat 2.9, Sodium 488.9, Carbohydrate 40.8, Fiber 0.6, Sugar 37.8, Protein 1.3

MIXED GREENS SALAD WITH WARM WALNUT DRESSING

Mixed Greens Salad with Warm Walnut Dressing image

A stunning salad starts with mixed field greens and four other on-hand ingredients. Have it ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

6 cups mixed field greens (about 5 oz)
6 tablespoons olive or vegetable oil
1/2 cup walnut halves
3 tablespoons red wine vinegar
1/4 teaspoon salt

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.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 0 mg, Fat 6, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g

WALNUT VINAIGRETTE

Walnut Vinaigrette image

Provided by Food Network

Categories side-dish

Time 20m

Yield about 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup (4 ounces) walnuts, lightly toasted (see Note)
1 cup water
1/2 cup sherry vinegar
2 tablespoons minced shallots
2 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1/2 cup imported walnut oil

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.

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