Festive Green Salad And Sugared Nuts Recipes

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.

Steps:

• In a large salad bowl, combine the greens, cranberries, blue cheese and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad; toss to coat.

Steps:

• Heat sugar and almonds in pan. Stir constantly until sugar turns golden brown. Don't let scorch!
• Let cool on a plate and break into pieces.
• Wash lettuce cut into bite size pieces. Add the celery, green onions, drained oranges and sliced strawberries in a salad bowl and toss.
• Combine the dressing ingredients and shake until everything is dissolved.
• Add almonds and dressing when it's time to serve.

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.

Steps:

• In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt. , In a salad bowl, toss the greens, cranberries, cheese and walnuts., Place the dressing ingredients in a blender or food processor; cover and process until smooth. , Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing.

Steps:

• Preheat crock pot on high for 15 minutes.
• In preheated crock pot stir the nuts and butter until mixed well.
• Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on HIGH for 15 minutes.
• Reduce the heat to LOW and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours).
• Transfer the nuts to a bowl.
• In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.