Candied Walnut Salad

• Share

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.

My fabulous homemade potato salad

6 Red potatoes, boiled, peeled and cubed

3 tsp pickle relish

1 sm onion, finely chopped

3 stalk celery , finely chopped

2 tbsp vinegar

4 tbsp oil

1 tsp salt

1/4 tsp pepper

1/2 tbs sugar

2/3 cup mayo

Combine potatoes, relish, onion and celery in a large bowl.

Blend well the vinegar, oil, salt, pepper and sugar, then mayo

Pour over potato mix and refrigerate.

Virginia Spring Salad

adapted from Robyn Anderson's recipe

Salad greens
Sliced mushrooms
Sliced red onion
Dried Cranberries
Avocado, sliced or cubed
Sliced cucumber
Crumbled Feta cheese
Other nice additions are sliced Hearts of Palm, thinly sliced peppers


Heavenly Dressing:
(which you may want to bathe in!)
¼ red onion
1 cup sugar
2 tsp. dry mustard
½ cup red wine vinegar
1 cup extra virgin olive oil

(Puree in a blender until frothy. You can store this dressing in the refrigerator for a while).