Festive Green Salad And Sugared Nuts Recipes

BIG FESTIVE SALAD

Steps:

• For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
• For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
• For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
• Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.

FESTIVE GREEN SALAD AND SUGARED NUTS

Steps:

• For the salad: Use bagged spring greens and sprinkle crumbled feta cheese, craisins and sugared nuts (almonds, pecans, walnuts or cashews). You can also use honey roasted nuts, or smoked almonds.
• For the sugared nuts: Heat oven to 325.
• Combine sugar, cinnamon and salt in a small bowl.
• Place egg white in a separate bowl and beat at high speed of electric beater till soft peeks form.
• Continue beating, adding sugar mixture gradually till stiff peaks form. Gently stir in nuts by hand.
• Line a 9x13 pan with heavy duty tin foil. Melt the butter in the oven in the foil lined pan.
• Spread the nut mixture evenly over the butter.
• Bake stirring about every 10 minutes till nuts are browned, and no butter remains (about 25 minutes)
• Cool completely; then store in airtight container.