Grape And Candied Garlic Salad Recipes

CREAMY GRAPE SALAD WITH CANDIED WALNUTS

Steps:

• 1. To prepare walnuts: Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400 degrees.
• 2. Toss walnuts in a bowl with water. Sprinkle with brown sugar and salt; toss to coat well. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are barely starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 6 minutes.
• 3. To prepare salad: Combine the sour cream, cream cheese, honey and vanilla in a food processor and puree until smooth and creamy. Transfer to a large bowl. Add grapes and stir gently to combine.
• 4. Transfer to a serving dish and crumble the candied walnuts on top just before serving.
• 5. NOTE: You may store the candied walnuts at room temperature for up to 8 hours. You may store the salad in the refrigerator, covered, for up to 8 hours. Top with the walnuts just before serving.

JUST LIKE DEWEY'S CANDIED WALNUT AND GRAPE SALAD

Steps:

• Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
• Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
• Serve dressing with salad.

CREAMY GRAPE SALAD

Steps:

• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

GORGONZOLA AND GRAPE SALAD

Steps:

• Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using.
• For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool.
• For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning.

GRAPE AND CANDIED GARLIC SALAD

Steps:

• Dressing: Place vinegar, lemon juice, sugar, salt and garlic in blender. Pulse on high speed. Add the shallots and slowly incorporate olive oil while blender is on high. Season with pepper and allow dressing to sit for 24 hrs., refrigerated. Candied garlic: Coat a cookie sheet with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape (about 8 minutes). By this time, the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occassionally. After a couple of minutes, the sugar will begin to caramelize. The garlic must be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. *This process happens very quickly so stay alert* Turn the garlic out onto the greased sheet and cool. Mix all ingredients and coat with dressing.