Mixed Greens With Berry Dressing And Toasted Walnuts Recipes

Steps:

• To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
• To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
• To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.

Steps:

• In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
• Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place onions cut side down on baking sheet. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 minutes longer. Set aside to cool.
• Place onions in food processor, add remaining oil, broth and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled.
• In a large salad bowl, combine greens, 1/2 cup walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.

Steps:

• Combine the salad greens, strawberries and almonds in a large bowl. Whisk dressing ingredients in a small bowl; pour over salad mixture and toss to coat.

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.

Steps:

• Whisk vinegar, oil, and honey in small bowl. Season to taste with salt and pepper. Combine greens, feta, and blueberries in large bowl. Add dressing; toss to coat. Sprinkle with pine nuts and serve.

Steps:

• In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

Steps:

• Preheat the oven to 350 degrees F.
• Toast the pecans in a shallow pan until they begin to release fragrance, about 5 to 7 minutes.
• Let cool completely.
• Combine the lettuce, mesclun, and onion in a salad bowl.
• Just before serving, pour on the dressing and toss well.
• Check to see if you need to add more dressing; you don't want to make the greens too wet.
• Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
• To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
• Yield: 3/4 cup.

Steps:

• Dressing: Whisk the ingredients together in a non-reactive bowl and set aside for at least 1 hour to marinate.
• Caramelized Nuts: Melt butter over medium heat in a large saute pan.
• Add walnuts and toss until coated and lightly toasted.
• Add the lavender sugar.
• Continue to stir until sugar begins to caramelize.
• Remove from heat.
• Place nuts on parchment paper or lightly greased cookie sheet.
• Separate clumps with a wooden spoon.
• Let cool then store in a covered container.
• Salad: Combine the greens in a large bowl and toss well.
• Divide and arrange on 4 salad plates. Divide the remaining salad onto each plate.
• Garnish with fresh lavender sprigs. Scatter the caramelized walnuts on top.
• Serve salad with dressing on the side.