Mixed Greens With Raspberries And Walnuts Recipes

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Steps:

• Among 4 salad plates, divide all ingredients except vinaigrette. Drizzle with vinaigrette.

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• In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

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• Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper.
• Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.
• My tips: I put all the dressing ingredients in a small tupperware container with a screw on lid and just shake. Much easier and quicker than trying to whisk. Or if you are down to the last little bit of preserves in your jar - just add ingredients to the jar, seal and shake. I also add a couple of tablespoons of water to it as well to kind of thin it out. I usually make it in the morning or the night before and have it ready to go by dinner time. I also sometimes add a sprinkle of feta cheese as well.

Steps:

• Cook 6 sliced garlic cloves in 1/4 cup olive oil over low heat until golden, 8 minutes. Remove from the heat and stir in 3 tablespoons each chopped walnuts and sun-dried tomatoes (not oil-packed); let cool. Stir in 2 tablespoons red wine vinegar and season with salt and pepper. Toss with 1 small head each torn Bibb and red-leaf lettuce.

Steps:

• In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
• Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.

Steps:

• Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper. Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.

Steps:

• To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
• To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
• To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.

Steps:

• Heat oven to 350°.
• In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly.
• Stir in walnuts.
• Bake uncovered 5 minutes.
• Sprinkle with cheese; toss until walnuts are evenly coated.
• Bake 3 to 5 minutes longer or until cheese is light brown; cool.
• Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups).
• Add dressing and walnuts; toss until greens are well coated.

Steps:

• In a large bowl, combine the first 7 ingredients. To serve, drizzle with vinaigrette and toss to combine. Top with raspberries.

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• Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
• Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.

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• Combine the vinegar, juice, oil, honey, salt and pepper in a small bowl; stir well with a wire whisk.
• Combine greens and pears in a large bowl; toss gently.
• Divide among 6 plates, top with raspberries and drizzle with dressing.

Steps:

• Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.

Steps:

• Preheat oven to 400 degrees.
• On a baking sheet, lightly toast nuts; remove from oven and let cool.
• Peel and core the pears, then cut into 1/2" dice.
• In a saucepan over medium heat, melt the butter.
• Add the diced pears and sugar; saute, stirring frequently, until the pears start to caramelize a bit, then add the white wine and continue cooking until the pears are just glazed.
• Remove from heat and let cool.
• In a small bowl or jar, whisk together the rice vinegar, wine vinegar, walnut or olive oil, garlic, salt, and pepper; set aside.
• Toss the greens with the dressing and distribute among eight individual serving plates.
• Spoon the caramelized pears and walnuts around the outside of the greens.
• Place the warm Goat Cheese Croutons on the center of the greens and serve immediately.
• Goat cheese croutons: Cut the goat cheese into eight 1/2-inch slices.
• (Tip: Use dental floss to slice the cheese logs cleanly.) Cut the thawed phyllo into long, thin strips (chiffonade).
• NOTE: A pasta machine cutter works well and makes uniform sizes.
• Wrap each goat cheese round in a nest of phyllo strips (they should look alot like shredded wheat).
• Place them on lightly oiled baking sheet; set aside.
• (NOTE: the croutons may be refrigerated, covered, at this point for 1 hour).
• When ready to use, preheat broiler.
• Brush the phyllo/goat cheese rounds with olive oil.
• Place under broiler in oven until lightly browned; turn them over and brown the other side.
• Remove from oven and transfer to the individual salads with a spatula.

Steps:

• Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.
• While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving