Salad With Walnut Mustard Dressing Recipes

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

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.

COLLARD SALAD WITH WALNUTS, PECORINO AND MUSTARD VINAIGRETTE

Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette image

Provided by Geoffrey Zakarian

Categories side-dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

5 tablespoons champagne vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
1/2 cup extra virgin-olive oil
8 cups loosely packed thinly sliced collard greens (stems removed)
1 cup hazelnuts, toasted and chopped
1 cup grated Pecorino Romano cheese
Kosher salt and freshly ground black pepper

Steps:

Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.

CHICKEN-APPLE-WALNUT SALAD WITH HONEY MUSTARD DRESSING

Chicken-Apple-Walnut Salad With Honey Mustard Dressing image

Served at the 1870 Wedgwood Inn in New Hope Boro, Pennsylvania, this simple chicken salad combines common ingredients in a less-than-common way, and with great results. If you happen to have some cooked chicken in your fridge (or perhaps a rotisserie chicken), you could probably save time by simply shredding that and using it instead of the freshly cooked diced chicken. NOTE: Cook time is chill time for the prepared salad.

Provided by Lynne M

Categories Chicken Breast

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 cups chicken breasts, diced
2 cups apples, diced (red or green)
1/2 cup walnuts, chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
4 tablespoons honey
3 tablespoons Dijon mustard
1 dash rosemary

Steps:

Heat olive oil in a skillet; add the diced chicken and cook thoroughly; cool.
In a big bowl, combine cooled chicken, apples, walnuts, and celery.
In a small bowl, combine the mayonnaise, honey, mustard, and rosemary. Fold the mayonnaise mixture into the chicken mixture.
Chill.
Serve over a red lettuce leaf.

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