Combine salad, apples, walnuts and Blue cheese.
Whisk together oil and vinegar; pour over salad.
Add salt and pepper to taste, then toss well.
Serve immediately.
Combine salad, apples, walnuts and gorgonzola.
In a separate bowl, combine oil and vinegar and pour over the salad.
Add salt and pepper to taste then toss.
Serve immediately.
How to Make Fresh broccoli and Apple Salad with Walnuts:
1. Toast walnuts over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)
Chop walnuts into 1 cm chunks.
Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).
Toss cheese with sprouts and nuts.
Whisk together mustard, oil, vinegar, salt and pepper, until blended.
Pour over salad, toss lightly, and serve.
Whisk together vinegar, mustard, sugar and garlic. Season. Gradually whisk in oil until dressing thickens slightly. Set aside.
In a salad bowl, combine romaine, arugula and walnuts. Drizzle with dressing and toss to combine. Season.
Combine cabbage, orange segments, pepper and ham in a large bowl.
Whisk orange juice and mustard in a small bowl. Whisk in oil and season to taste.
Pour dressing over salad. Add walnuts and toss to coat. Serve.
ears cool.
Toast the walnuts in a small dry skillet
t room temperature.
Prepare salad ingredients, and toss together in
Cook and stir walnuts in oil in 8-inch skillet until toasted (about 4 minutes).
Remove from heat.
Remove walnuts with slotted spoon; drain on paper towels.
Sprinkle with salt.
Stir vinegar and sugar into oil in skillet; toss with salad greens and onion until well coated.
Sprinkle with walnuts.
nd set aside.
Toast walnuts on baking sheet in 350
In a pan lightly toast walnuts.
Lightly toss apples with a little lemon juice (this keeps them from turning brown) In a large bowl, combine salad greens, walnuts, cheese, and apples.
Sprinkle with cranberries if desired.
Toss with raspberry vinaigrette, and serve.
Heat the oven to 375.
Place the walnuts on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes.
Transfer to a cool plate.
Toss the spinach with the strawberries in a large bowl.
In a small bowl, whisk together the honey, mustard, vinegar, and salt.
Drizzle 3/4 of the dressing over the salad and sprinkle the walnuts on top.
Serve sprinkled with cheese (if using) and with the remaining dressing on the side.
In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.
Cover the wheat berries with water and soak overnight.
The next day place the wheat berries with 8 cups of water in a large saucepan.
Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered
Drain and refrigerate until completely cooled
Add walnuts, celery, cherries, scallion and parsley to the wheat berries.
Whisk together olive oil and lemon juice in a small bowl.
Stir dressing into salad.
Season with salt and pepper
Serve.
In medium bowl, combine chicken salad, chopped walnuts, mustard and tarragon; mix well.
Cut each cantaloupe quarter lengthwise into 4 slices.
Arrange 4 slices on each of 4 spinach-lined plates. Spoon 1/2 cup chicken mixture onto each plate next to cantaloupe slices.
Garnish with walnut halves.
Makes 4 servings.
Remove and discard woody stems of spinach. Wash spinach well. Spin to dry or dry with towels.
Tear spinach in pieces and place in salad bowl. Add drained water chestnuts. Remove and discard root and wilted ends of green onions, chop and sprinkle on salad.
latter or on 4 individual salad plates.
Whisk all the
Dissolve cherry gelatin mix in boiling water in a bowl; stir cranberry sauce and oranges into gelatin. Refrigerate until mixture is thickened to the consistency of egg whites, about 45 minutes. Mix apple and walnuts into gelatin, transfer to a serving dish or mold, and chill until firm, about 2 more hours.
Preheat the oven to 350\u00b0. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.
wash, drain and remove from stems the red and green grapes.
break walnuts into pieces, add to grapes.
crumble bleu cheese, add half of bleu cheese crumbles to grape, walnut mixture.
use fork to mix honey, salt and vinegar into remaining bleu cheese, crushing bleu cheese with fork.
wisk in olive oil and pour over grape mixture, stirring to coat.
store in refrigerator.