BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE
Steps:
- For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
- For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.
BUTTER LETTUCE SALAD WITH HAZELNUTS AND BACON BITS
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 2 servings for lunch or 4 servings as a side
Number Of Ingredients 9
Steps:
- Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
- Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.
CRANBERRY, FETA AND WALNUT SALAD
Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.
Provided by Graybert
Categories Greens
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss greens, cranberries, cheese and walnuts in large bowl.
- Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
- Gradually add oil, whisking constantly until well blended.
- Pour over salad; toss to coat.
- Serve immediately.
WALDORF SALAD
This is the original Waldorf Salad recipe which I clipped out of the newspaper several years ago. My mother made this salad often--it must have been a favorite of hers also. Newer versions have left out some of the ingredients which add variety in texture and taste. It's a classic American salad which was developed by the Waldorf Astoria Hotel in New York City.
Provided by Mary Leverington
Categories Fruit
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first six ingredients; sprinkle lemon juice on top.
- Combine gently--best to use your hands to mix.
- Mix mayonnaise with sugar and cream and stir until sugar is dissolved.
- Dress the salad with this.
- Chill before serving.
- Can be prepared several hours ahead of time if necessary.
Nutrition Facts : Calories 172.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 5.5, Sodium 23.2, Carbohydrate 25.8, Fiber 2.7, Sugar 18.1, Protein 2.4
MISSY'S CANDIED WALNUT GORGONZOLA SALAD
A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!
Provided by MissyPorkChop
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
- Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g
EASY CANDIED WALNUTS
These are a must to make for the holidays (or anytime) they are so simple to make! These can be made up to 4 days ahead and store in an airtight container. Can double the recipe. To spice the nuts up add in a pinch of cayenne pepper and about 1/2 teaspoon black pepper in with the sugar and salt, but that is only optional. Make certain to generously spray the baking sheet with cooking spray, I use recipe #78579
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 16m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Set oven to 325°F.
- Generously spray a baking/cookie sheet with nonstick cooking spray or line with parchment paper.
- In a medium bowl, toss the walnuts with sugar and salt, then drizzle the corn syrup over and toss with two forks to coat.
- Spread the nuts on the baking sheet (some nuts will stick together).
- Bake until the nuts are a deep golden and the sugar mixture is bubbling, stirring occasionally to break up lumps (this should take about 15 minutes of baking time).
- Cool completely on the baking sheet.
Nutrition Facts : Calories 912.3, Fat 74.2, SaturatedFat 7, Sodium 1191.6, Carbohydrate 60.9, Fiber 7.6, Sugar 26.9, Protein 17.3
CANDIED WALNUTS
You can top anything from a salad to ice cream with these or just eat them as is. These I made for Heathers Sweet Potato recipe #91021. Check it out it's yummy!
Provided by Rita1652
Categories Fruit
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a heavy bottom pan heat to medium high heat.
- Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and cinnamon if wanted over nuts stirring till carmelized.
- Pour out on parchment paper separate nuts and cool.
Nutrition Facts : Calories 1017.6, Fat 99.3, SaturatedFat 21.8, Cholesterol 61.1, Sodium 205.2, Carbohydrate 28.7, Fiber 7.8, Sugar 15.7, Protein 18.1
BUTTER LETTUCE SALAD WITH CANDIED WALNUTS
This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!
Provided by Pianolady
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
- In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
- Bring to a simmer, then add the walnuts.
- Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
- In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
- Toss the walnuts in the cinnamon-sugar mixture.
- Place walnuts in a single layer on the prepared sheet pan.
- Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
- Set aside.
- Place 4 to 6 dry butter lettuce leaves on each plate.
- Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
- Drizzle about 2 tablespoons of dressing on top of each salad and serve.
- (We prefer a Raspberry Walnut Vinaigrette).
- Enjoy!
BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
- To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.
CANDIED WALNUT BUTTER SALAD
Steps:
- Preheat oven to 375 degrees F.
- Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
- In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
- Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve.
CANDIED WALNUT BUTTER SALAD
Provided by Sandra Lee
Time 22m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
- In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
- Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve.
ROASTED APPLE & CANDIED WALNUT SALAD
To add even more visual interest and tasty texture, top a pretty plated salad with roasted apple fans and crunchy walnuts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt butter. Add walnuts and cook over medium heat until toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Core apples and cut into quarters. Slice apples, but not all the way through, leaving slices attached at the stem end. Place apple quarters in a greased 15x10x1-in. baking pan; fan slightly., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Set aside 1 cup for dressing; drizzle remaining mixture over apples. Bake, uncovered, at 425° for 18-22 minutes or until tender., Meanwhile, arrange the romaine, leaf lettuce, onion and cranberries on 12 salad plates. Top each with a roasted apple fan; sprinkle with cheese and candied nuts. Drizzle with reserved dressing.
Nutrition Facts : Calories 168 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 191mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS
Provided by Robert Aikens
Categories Salad Fruit Leafy Green Nut Appetizer Vegetarian Lunch Apple Tree Nut Walnut Pomegranate Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For vinaigrette:
- Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- For salad:
- Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.
BIBB LETTUCE SALAD WITH CANDIED WALNUTS, ORANGES, AND FETA
Provided by Carol Gilbert
Categories Salad Cheese Citrus Leafy Green Nut Side Bake Roast Quick & Easy Winter Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar; toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet.
- Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in walnut and olive oils. Season dressing with salt and pepper.
- Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.
MANDARIN-WALNUT LETTUCE SALAD
THE sweetened walnuts add a nice crunch to this salad and a taste compatible with oranges. The dressing is sweet, tangy and light...just right for the simple ingredients of the salad.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan over medium-low heat, bring sugar and water to a boil, stirring constantly. Add walnuts; cook and stir for 2-3 minutes or until lightly browned. Spread onto a piece of greased foil; set aside., In a small bowl, whisk the oil, vinegar and salt. In a salad bowl, combine lettuce and oranges. Drizzle with dressing and sprinkle with walnuts; toss to coat.
Nutrition Facts :
BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS
Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
- Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.
THE BRUTUS SALAD
Watch your back, Caesar! This salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. With apple slices, romaine lettuce, Cheddar cheese, fresh herbs, toasted pecans, and Dijon vinaigrette, it's amazing.
Provided by Chef John
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 34m
Yield 4
Number Of Ingredients 15
Steps:
- Place Dijon mustard, vegetable oil, seasoned rice vinegar, Worcestershire sauce, pepper, and cayenne into a bowl. Whisk thoroughly until well blended, about a minute. Transfer to an easy-to-pour container.
- Place pecans in a skillet over medium heat. Drizzle with vegetable oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 or 2 minutes. Sprinkle with kosher salt and sugar. Cook and stir another minute; remove from heat. Transfer to a plate to cool.
- Place romaine pieces into a large bowl. Add apple slices, dill, tarragon, and a handful of pecans, reserving some for garnish. Grate Cheddar lightly onto salad, reserving some for garnish. Drizzle in some dressing and toss. Taste and add more salt or dressing if desired. You make not need all of the dressing.
- Garnish with a few toasted pecans and some grated Cheddar cheese.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 19 g, Cholesterol 14.8 mg, Fat 35.3 g, Fiber 4.8 g, Protein 6.7 g, SaturatedFat 6.3 g, Sodium 830.7 mg, Sugar 9.7 g
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