Salad Dressing With Walnuts Recipes

VEGETABLE TOP SALAD WITH WALNUT DRESSING

Vegetable Top Salad with Walnut Dressing image

Provided by Alex Guarnaschelli

Time 15m

Yield 2

Number Of Ingredients 10

Ingredients

1 cup walnut halves
2 teaspoons Cognac
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 cup arugula
3 cups vegetable tops, trimmed of stems, coarsely chopped
1 tablespoon honey
1/4 cup finely grated Pecorino cheese

Steps:

Make the dressing: Place the walnuts inside a ziptop bag. Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning.
Make the salad: Pour the dressing over the greens and toss to coat. Drizzle honey in the bottom of a serving bowl. Add the greens. Sprinkle cheese over the top. Serve immediately.

THE FOOD LAB'S WALNUT VINAIGRETTE RECIPE

The Food Lab's Walnut Vinaigrette Recipe image

This is the vinaigrette featured in the recipe for Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette, but it's also great on roasted vegetables, like beets or sweet potatoes, or on robust bitter greens, such as radicchio, endive, or frisée.

Provided by J. Kenji López-Alt

Categories Condiments and Sauces Dressings and Vinaigrettes Sauce

Time 5m

Number Of Ingredients 11

Ingredients

2 ounces (about 1/2 cup) walnuts, toasted and roughly chopped
3 tablespoons (45ml) sherry vinegar
1 tablespoon (15ml) water
1 tablespoon (15ml) Dijon mustard
1 tablespoon (15ml) honey
1 small shallot, minced or grated on a Microplane (about 1 tablespoon)
1/2 cup (120ml) extra-virgin olive oil
1/4 cup (60ml) canola oil
1 teaspoon (5ml) walnut oil (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Combine walnuts, vinegar, water, mustard, honey, and shallot in a medium bowl and whisk together. To keep it from moving, set bowl inside a heavy medium saucepan lined with a dish towel. Whisking constantly, slowly drizzle in olive and canola oil; the dressing should emulsify and thicken significantly. Whisk in walnut oil, if using. Season with salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using.

Nutrition Facts : Calories 160 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 87 mg, Sugar 2 g, Fat 17 g, ServingSize Makes about 1 1/2 cups (360ml), UnsaturatedFat 0 g

SALAD DRESSING WITH WALNUTS

Salad Dressing with Walnuts image

A wonderful dressing for fall. I add walnut oil to the dressing and sprinkle a handful of ground walnuts on top of the salad.

Provided by Ursel

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

4 tablespoons white balsamic vinegar
4 tablespoons walnut oil
2 teaspoons white sugar
1 teaspoon salt
4 tablespoons heavy cream
3 tablespoons coarsely ground walnuts

Steps:

Combine white balsamic vinegar, walnut oil, sugar, and salt in a cup and mix well. Stir in cream and mix well. Add to a salad of your choice and sprinkle with ground walnuts.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 5.6 g, Cholesterol 20.4 mg, Fat 22.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 4.5 g

BLUEBERRY WALNUT SALAD DRESSING

Blueberry Walnut Salad Dressing image

Provided by Food Network

Time 10m

Yield 2 cups (16 servings)

Number Of Ingredients 8

Ingredients

2 tablespoons white miso
2 tablespoons Champagne wine vinegar
1/4 cup fresh orange juice
1 teaspoon chopped fresh thyme leaves
4 cloves garlic, minced
2 cups blueberries, washed
1/4 cup walnuts, halved and toasted
1/4 teaspoon fresh ground black pepper

Steps:

Place everything in a blender and blend until smooth. Place in a sealable container and use right away or refrigerate for no more than 2 days.

DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING

Dr. Fuhrman's Walnut Vinaigrette Dressing image

This is from a recipe on drfuhrman.com. It is the best vinaigrette I have ever tasted, healthy or not. Everyone who has tasted this salad dressing asks for the recipe. You need a high speed blender or food processor to make the dressing so the raisins and nuts blend with the rest of the ingredients. We have this dressing every day for lunch on a salad of romaine lettuce with extra toppings like green or red pepper, avocado, cucumber, grape tomatoes, pumpkin seeds, sunflower seeds, raw nuts, raisins, sesame seeds, ground flax seed, etc. We like the nuts left whole and put on the salad instead of putting them in the dressing but they should be included in the salad one way or the other to help the absorption of the nutrients in the salad. When I make it, I usually quadruple the dressing recipe and store it in glass jars in the refrigerator.

Provided by Anne Sainz

Categories Salad Dressings

Time 5m

Yield 1 c, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup raisins
1/4 cup balsamic vinegar
1/2 cup water
1 teaspoon Dijon mustard (I like Grey Poupon)
1 garlic clove, chopped
1/4 teaspoon thyme
1/4 cup walnuts, chopped

Steps:

Place all ingredients in a high speed blender or food processor.
Blend until well combined.

SALAD WITH WALNUT-MUSTARD DRESSING

Salad with Walnut-Mustard Dressing image

Categories Salad Leafy Green Mustard Side No-Cook Valentine's Day Low Carb Vegetarian Walnut Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield 2 servings; can be doubled

Number Of Ingredients 7

Ingredients

1 tablespoon regular or low-fat mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon walnut oil or olive oil
2 teaspoons grainy Dijon mustard
1/2 head radicchio, torn into bite-size pieces
1/2 head Bibb lettuce, torn into bite-size pieces
1/4 cup coarsely chopped walnuts, toasted

Steps:

Combine mayonnaise, lemon juice, oil and mustard in small bowl. Whisk to blend well. Season dressing to taste with salt and pepper.
Combine radicchio and Bibb lettuce in large bowl. Add dressing; toss to coat evenly. Divide salad between 2 plates. Sprinkle with walnuts and serve.

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