Butter Lettuce Salad With Raspberry Walnut Vinaigrette Recipes

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Tossed Salad and Raspberry Vinaigrette image

Provided by Trisha Yearwood

Time 10m

Yield 4 to 6 Servings

Number Of Ingredients 12

Ingredients

1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-ounce can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese
1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil

Steps:

For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
Toss the salad with the vinaigrette before serving.

BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE

Butter Lettuce Salad with Mustard Vinaigrette image

Provided by Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons walnut oil
1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 heads butter lettuce, leaves torn into bite-size pieces
1/2 cup roughly chopped fresh tarragon
1/2 cup hazelnuts, toasted and roughly chopped

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 CANDIED WALNUTS

Butter Lettuce Salad With Candied Walnuts image

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

Ingredients

3 tablespoons sugar
1 1/2 tablespoons sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice
1 cup walnut halves
1/4 teaspoon ground cinnamon
1 head butter lettuce, washed and dried
6 ounces canned mandarin orange segments
1/4 medium red onion, very thinly sliced
1/2 cup salad dressing (A Raspberry Walnut Vinaigrette or similar dressing is recommended)

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 RASPBERRY-WALNUT VINAIGRETTE

Butter Lettuce Salad With Raspberry-Walnut Vinaigrette image

Make and share this Butter Lettuce Salad With Raspberry-Walnut Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon raspberry jam
2 tablespoons sherry wine vinegar
1/4 cup walnut oil
salt
fresh ground black pepper
1 medium head butter lettuce, torn into bite-size pieces
1/3 cup toasted coarsely chopped walnuts
2 tablespoons coarsely chopped red onions
1/2 cup fresh raspberry

Steps:

In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
In a big bowl, combine the lettuce, walnuts, and onion.
Add the dressing and toss gently to combine.
Divide among salad plates and garnish with fresh raspberries.

Nutrition Facts : Calories 213.4, Fat 20.2, SaturatedFat 1.9, Sodium 4.1, Carbohydrate 8, Fiber 2.2, Sugar 4, Protein 2.3

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