Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad.
Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl.
Add cranberries and candied walnuts.
Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well.
Dress the salad just before serving.
In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.
Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
Serve dressing with salad.
alt and pepper. Let stand for at least 5 minutes; whisk
simmer, then add the walnuts.
Cook until sugar is
For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
For Salad: IN a salad bowl, toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.
For dressing:.
Whisk together all ingredients well.
Chill until serving.
Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
For the salad:.
Toss field greens, fruits and celery, if included, in desired amount of dressing.
Place evenly divided portions on two large, chilled plates.
Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
Voila! Enjoy!
The the walnuts:
Prepare a piece of
Assemble salad.
Mix the lemon juice, oil, maple syrup, dijon mustard, salt and pepper in a small bowl.
Toss the salad with the dressing to coat.
For Dressing:
Mix all ingredients
Combine ingredients for salad.
Toss and serve with 2 oz. Citrus Dressing.
Combine all ingredients in a skillet except walnuts. Simmer for 4 minutes or until mixture spins small thread from spoon.
Remove from heat and stir in walnuts. Continue stirring until syrup forms a sugar coating over the walnuts. Gently separate nuts while cooling.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup blue cheese, and garlic salt, stirring until creamy.
Stir in apple.
Place shredded cabbage and carrots in a large bowl. Pour mayonnaise mixture over cabbage, stirring until well-coated.
Cover and refrigerate slaw overnight so that flavors can blend.
Sprinkle candied walnuts and remaining 2 tablespoons blue cheese over slaw before serving.
br>Remove 1/4 cup for marinating flank steak; set aside
For Meat:
Mix all herbs
ix to the Bean Mix. (recipe for salad dressing is giving below) Double
For Dressing:.
Mince onion and
For spice mixture:
Mix all