CRUNCHY APPLE-WALNUT SALAD WITH PARMESAN DRESSING
Enjoy this easy to make Crunchy Apple-Walnut Salad with Parmesan Dressing as a zesty and delicious addition to your lunch! The spicy arugula pairs perfectly with the sweet and tangy cranberries. This Crunchy Apple-Walnut Salad with Parmesan Dressing is satisfying and easy to make.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Toss arugula with fruit, nuts, onions and 1/2 cup cheese.
- Whisk lemon juice, mustard, pepper, garlic and remaining cheese in small bowl until blended. Gradually whisk in oil until blended.
- Drizzle Parmesan dressing over salad; mix lightly.
Nutrition Facts : Calories 380, Fat 30 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD
Steps:
- Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
- Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.
CRUNCHY CARROT, RAISIN 'N WALNUT SALAD
Throw this together in a flash. The walnuts add a nice crunch. To make it even easier, buy a package of carrots already shredded at your grocers. Makes a great side dish.
Provided by Marie
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together carrots, walnuts and raisins.
- Combine mayonnaise, sugar and lemon juice and stir into carrot mixture.
- Chill until ready to serve.
CRUNCHY LENTIL WALNUT SALAD
This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness of the walnuts. Unlimited modifications could be made with additions, subtractions and/or tweaks... pine nuts instead of walnuts, add goat cheese or feta, add crunchy carrots too? Enjoy!
Provided by AmyFromSD
Categories Vegan
Time 40m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
- While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
- Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
- Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.
Nutrition Facts : Calories 141.5, Fat 9.7, SaturatedFat 0.9, Sodium 9.1, Carbohydrate 10.1, Fiber 4.1, Sugar 1.2, Protein 5.7
CRUNCHY WALNUT SALAD
Got this tasty recipe from a friend! I added a few modifications. Everyone loves it!!
Provided by Adrienne May @sonflowergirl74
Categories Lettuce Salads
Number Of Ingredients 11
Steps:
- Put oil, sugar, wine vinegar, soy sauce, salt and pepper in blender and mix thoroughly. Let dressing stand.
- Break lettuce into large bowl. Add brocolli and onion.
- In skillet, brown ramen and walnuts in butter. Add to lettuce.
- when ready to serve, pour dressing over top and toss.
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APPLE WALNUT SALAD WITH BALSAMIC VINAIGRETTE - LITTLE BROKEN
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4.9/5 (18)Total Time 15 minsCategory SaladCalories 405 per serving
- in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste.
- in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You’ll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more.
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4.9/5 (478)Category Appetizer, SnackCuisine AmericanTotal Time 10 mins
- Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
- Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
- Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don't want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
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