Mix undrained pineapple and dry pudding mix thoroughly.
Fold in Cool Whip and Pineapple Walnut Delight (can be purchased at deli counters in most supermarkets).
Refrigerate.
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
Mix the pudding and whipped topping until the pudding is totally dissolved; adding as much of the pineapple juice as needed to make it smooth and creamy.
Add pineapple and walnuts and mix. Cover and refrigerate.
This can be made a day ahead of time and it keeps well.
Blend together the pineapple, cream cheese and vanilla. Stir in nuts, fold in whipped topping and chill before serving.
Mix pudding and coolwhip.
Add pineapple and nuts.
Chill overnite to set.
o coat.
Season chicken salad to taste with additional salt
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
Stir pudding mix, pineapple with juice, marshmallows and nuts
Pour boiling water over gelatin; stir until dissolved. Chill.
Add pineapple, cottage cheese, celery, pimiento and walnuts.
Pour into 8 x 8 x 2-inch pan.
Chill until firm.
Frost with combined cream cheese, mayonnaise and lemon juice.
Cut into squares; arrange on salad greens.
Garnish with walnut halves.
he walnut dressing, whisk together all ingredients. Season. Add to salad and
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
Toss greens, cranberries, cheese and walnuts in large bowl.
Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
Gradually add oil, whisking constantly until well blended.
Pour over salad; toss to coat.
Serve immediately.
Mix cream cheese, salt, mayonnaise and lemon juice.
Add pineapple, bananas, walnuts and cherries.
Fold in Cool Whip. Pour in pan or mold.
Freeze until firm.
We always have this at Christmas.
ork in pan.
Make salad; Line crispy tortillas with romaine
Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.
Dissolve gelatin in boiling water, let cool until syrupy.
Stir in remaining ingredients.
Mold in approximately 8\" pan, rinsed in cold water.
(I'm guessing that she used a small box of jello here and also I think she might have drained the pineapple.) Frosting: When salad is firm, unold or leave in pan.
Beat together cream cheese, mayonnaise and lemon juice; frost salad.
Garnish with cherries and walnuts as desired.
up cold water. Add the pineapple and juice, cranberry sauce, and
Dissolve jello in boiling water.
Chill until partly set. Stir in 1 can of pineapple, cottage cheese, celery, pimento and walnuts.
Pour into an 8-inch square pan.
Frost with cream cheese, mayonnaise and lemon juice mixed together.
Chill until firm.
Cut in squares.
Serve on green salad lettuce.
Combine sweet chili sauce, barbecue sauce, Worcestershire sauce and vinegar. Add lamb and toss to coat. Set aside for 5 mins.
Heat a grill pan over medium heat and lightly coat with oil. Season lamb then cook until browned on both sides and cooked to your liking.
Meanwhile, boil or steam green beans until just tender. Drain. Combine beans, beets, cheese and walnuts in a bowl. Whisk together lemon juice, olive oil and sugar then toss with bean salad. Serve with lamb.
Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
Scatter the blue cheese on top.
Enjoy!