Candied Walnut Salad

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Candied Walnut Salad

courtesy of sisterscafe.com

2 heads of leafy greens; 1 can be a bag of spinach (1 bag of spinach and a head of Romaine or just 2 heads of Romaine)
3/4 c. Craisins
2 crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
2 oz. blue cheese or Gorgonzola
1/2 c. chopped walnuts
1/4 c. sugar

Combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will liquify. Pay close attention; at this point stir to cover walnuts with the sugar coating. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

Chop apples and toss in orange juice.

When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. Toss with the dressing. (FYI – You may not want to toss the entire salad with the dressing if you think you will not eat all of it. The dressing will wilt any leftovers.)

Honey Red Wine Vinaigrette

1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, pressed
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil

Mix In a blender.

Stromboli

You will need one defrosted Rhodes bread dough rolled out to roughly a 9x13 size, cornmeal, salami slices, sliced deli ham, large pepperoni slices, grated mozzarella cheese, provolone slices, Italian seasoning, olive oil and water.

Start by layering the meat--ham, salami and pepperoni, then sprinkle with a little Italian seasoning.

Follow that with the provolone slices and shredded mozzarella. Give it another little sprinkle with Italian seasonings.

Fold over dough and wet edges with water.

Once completely sealed, brush with olive oil and sprinkle with cornmeal. Transfer to baking sheet cornmeal side down. Then repeat with the top side--brush with olive oil and sprinkle with cornmeal.

If you have big hungry family of boys like me, you will need to make two:) It is really good and goes fast, trust me!

Bake in a 375 preheated oven for 20-25 minutes or until golden brown. Serve with your favorite marinara sauce and enjoy! My favorite sauce is a 5 Minute Marinara found here.

Stromboli

Rhodes bread dough

1/4 lb ham, sliced

1/4 lb hard salami slices

1/4 lb large pepperoni slices

1/4 lb provolone

1-2 cups mozzarella cheese

1 tsp Italiam seasoning

olive oil

cornmeal

Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet or silpat (which works perfect). Layer the ham and then the salami and pepperoni along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. (I used approximately 1 cup shredded mozzarella but it’s entirely up to you how much you want!) Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot marinara sauce for dipping. Enjoy!

courtesy of the sisterscafe!