Toasted Walnut And Mixed Green Salad Recipes

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE

Steps:

• Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
• In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
• Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

MIXED GREENS WITH WALNUTS AND ROASTED ONION DRESSING

Steps:

• Preheat oven to 400°F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.

TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE

Steps:

• Melt butter in a sauce pan.
• Stir in walnut pieces and coat with butter.
• Stir for 4 minutes and remove from pan and set aside.
• Allow to cool to room temperature.
• Toss greens, mandarin orange segments and crumbled cheese.
• Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.

TOASTED WALNUT AND MIXED GREEN SALAD

Steps:

• In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon, remove walnuts; set aside.
• In same skillet, add vinegar and salt and pepper.
• In large bowl, combine greens and dressing. Equally arrange salad on 4 plates, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.
• Taste Tested Recipe from The Bertolli Kitchens