Romaine And Walnut Salad Recipes

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

Steps:

• Chill salad plates when you begin preparing your entree.
• When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

Steps:

• Heat oven to 350 and toast the walnut pieces (on baking sheet) for a few minutes.
• Pour lettuce into bowl.
• Salt and pepper to taste.
• Whisk together olive oil, vinegar, and mustard in small bowl.
• Add cheese and toasted walnut pieces to lettuce.
• Pour salad dressing over salad and toss well.

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled.
• Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
• Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.

Steps:

• Salad:.
• Put all salad ingredients in a large serving bowl.
• Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix.
• Serve immediately.
• Mustard Viniagrette:.
• Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.

Steps:

• Put eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
• Drizzle lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel eggs; halve. Serve on top of salad. Season with salt and pepper.