Butter Lettuce Salad With Candied Walnuts Food

BUTTER LETTUCE SALAD WITH HAZELNUTS AND BACON BITS

Steps:

• Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
• Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.

MISSY'S CANDIED WALNUT GORGONZOLA SALAD

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

CANDIED WALNUT BUTTER SALAD

Steps:

• Preheat oven to 375 degrees F.
• Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
• In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
• Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve.

BUTTER LETTUCE SALAD WITH CANDIED WALNUTS

Steps:

• Preheat oven to 375°.
• Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
• In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
• Bring to a simmer, then add the walnuts.
• Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
• In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
• Toss the walnuts in the cinnamon-sugar mixture.
• Place walnuts in a single layer on the prepared sheet pan.
• Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
• Set aside.
• Place 4 to 6 dry butter lettuce leaves on each plate.
• Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
• Drizzle about 2 tablespoons of dressing on top of each salad and serve.
• (We prefer a Raspberry Walnut Vinaigrette).
• Enjoy!

ORANGE WALNUT SALAD (PAULA DEEN)

Steps:

• In large salad bowl, combine lettuce, spinach, oranges and onion.
• Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
• Sprinkle over lettuce mixture.
• To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
• Shake again before serving.
• Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
• Cut orange in half across segments.
• Slip knife around and free each segment from membrane.

MANDARIN-WALNUT LETTUCE SALAD

Steps:

• In a small saucepan over medium-low heat, bring sugar and water to a boil, stirring constantly. Add walnuts; cook and stir for 2-3 minutes or until lightly browned. Spread onto a piece of greased foil; set aside., In a small bowl, whisk the oil, vinegar and salt. In a salad bowl, combine lettuce and oranges. Drizzle with dressing and sprinkle with walnuts; toss to coat.

ROASTED APPLE & CANDIED WALNUT SALAD

Steps:

• In a small heavy skillet, melt butter. Add walnuts and cook over medium heat until toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Core apples and cut into quarters. Slice apples, but not all the way through, leaving slices attached at the stem end. Place apple quarters in a greased 15x10x1-in. baking pan; fan slightly., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Set aside 1 cup for dressing; drizzle remaining mixture over apples. Bake, uncovered, at 425° for 18-22 minutes or until tender., Meanwhile, arrange the romaine, leaf lettuce, onion and cranberries on 12 salad plates. Top each with a roasted apple fan; sprinkle with cheese and candied nuts. Drizzle with reserved dressing.

BUTTER LETTUCE SALAD

Steps:

• First, prepare vinaigrette. Add olive oil, lemon juice, vinegar, maple syrup, mustard, garlic, salt, and pepper to a mason jar. Cover and shake. Set aside.
• Prepare fried shallots. Line a plate with a paper towel. Set aside.
• Heat a large skillet over medium/low heat. Add ¼ cup olive oil. When olive oil is fragrant add the shallots. Cook the shallots for 15-20 minutes stirring occasionally until the shallots turn a golden brown color.
• Meanwhile, prepare the candied almonds. Heat a separate small skillet over medium/low heat. Add almonds and maple syrup to the skillet and toss so all the almonds are covered with maple syrup. Let the almonds cook for 10-12 minutes or until they start to brown. Remove from heat and transfer them in a separate plate (they will harden as they cool). Set aside.
• Use a slotted spoon to remove the browned shallots from the pan and place the shallot on top of the paper towel-lined plate. Set aside.
• Assemble the salad. Place the butter lettuce in a large salad bowl. Spread the fennel, sliced apple, bell pepper, and almonds over the lettuce. Drizzle the vinaigrette over the ingredients and toss. Lastly, sprinkle the salad with fried shallots and parmesan cheese.

BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS

Steps:

• For vinaigrette:
• Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
• For salad:
• Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

BIBB LETTUCE SALAD WITH CANDIED WALNUTS, ORANGES, AND FETA

Steps:

• Preheat oven to 325°F. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar; toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet.
• Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in walnut and olive oils. Season dressing with salt and pepper.
• Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.