Butterlettucesaladwithcandiedwalnuts Recipes

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SIMPLE BUTTER LETTUCE SALAD



Simple Butter Lettuce Salad image

Make and share this Simple Butter Lettuce Salad recipe from Food.com.

Provided by GinnyP

Categories     Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

1 head butter lettuce
1/2 cup sour cream
3 tablespoons vinegar (I use rice vinegar)
1 tablespoon sugar
1/4 teaspoon kosher salt

Steps:

  • Tear lettuce into bite size pieces.
  • Combine remaining ingredients, add to lettuce and toss.

Nutrition Facts : Calories 50, Fat 3.8, SaturatedFat 2.2, Cholesterol 10, Sodium 89.5, Carbohydrate 3.3, Fiber 0.3, Sugar 3, Protein 0.8

CANDIED WALNUT BUTTER SALAD



Candied Walnut Butter Salad image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 8 servings

Number Of Ingredients 9

Nonstick vegetable spray
6 tablespoons plus 3 more tablespoons sugar
3 tablespoons orange-tangerine juice
2 cups walnut halves
1/2 teaspoon ground cinnamon
2 heads butter lettuce, washed and dried
2 (8-ounce) cans mandarin orange segments
1/2 red onion, very thinly sliced
1 cup purchased Asian-style salad dressing (such as miso dressing or ginger dressing)

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



Butter Lettuce Salad With Candied Walnuts image

This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!

Provided by Pianolady

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons sugar
1 1/2 tablespoons sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice
1 cup walnut halves
1/4 teaspoon ground cinnamon
1 head butter lettuce, washed and dried
6 ounces canned mandarin orange segments
1/4 medium red onion, very thinly sliced
1/2 cup salad dressing (A Raspberry Walnut Vinaigrette or similar dressing is recommended)

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!

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  • Make the dressing: In a bowl, stir together the mayonnaise, blue cheese, buttermilk, cream, and lemon juice until well blended. Season with salt and pepper.
  • Make the salad: Remove and save the larger outer leaves of the butter lettuce for another use. Remove, wash, and dry the medium leaves, keeping the small, tight, inner parts of the heads intact and rinsing and drying them. Halve the small, inner lettuce heads. Layer a few of the medium leaves on each of 6 salad plates. Top each with one of the halved inner lettuce heads. Drizzle with the dressing, garnish with pear matchsticks, radishes, blue cheese, and candied walnuts, and serve.
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