Crunchy Walnut Salad Recipes

CRUNCHY TURKEY SALAD

Steps:

• In a large bowl, combine the turkey, celery, apples and walnuts.
• Prepare the dressing in a small bowl by whisking together the sour cream, mayonnaise, parsley, lemon juice, honey, mustard, salt and pepper. Pour over turkey mixture and toss to evenly coat. Refrigerate until chilled.

CRUNCHY ROMAINE TOSS

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled.
• Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
• Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.

CRUNCHY WALNUT SALAD

Steps:

• In a large salad bowl, combine the romaine, apple, walnuts and cherries. Drizzle with vinaigrette. Sprinkle with cheese.

APPLE AND WALNUT SALAD

Steps:

• Gather the ingredients. Preheat the oven to 325 F.
• Place the walnuts on a small baking sheet. Roast on the center oven rack for 7 minutes. The walnuts should be a lovely golden brown color and no darker (if they get too dark, they will become bitter).
• In a small bowl or a ramekin, combine the olive oil and a little balsamic at a time, whisking as you go until you create a thick, glossy dressing. Taste the dressing and add a little salt and pepper to taste.
• Chop the lettuce into strips and finely slice the celery and scallions. Keep to one side.
• When you are ready to serve the salad, cut the apples into quarters, then remove the core, slice thickly, and cut the slices in half. You are looking for a nice small chunk of apple.
• Divide the salad greens and veggies between bowls or assemble in a large serving dish, then sprinkle apples over the top of each. Gently crush the walnuts over each so all the pieces fall onto the salad. Using a teaspoon, drizzle with the dressing. Serve immediately.

CRUNCHY KALE SALAD WITH WALNUTS AND PECORINO

Steps:

• Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl. Let stand about 2 minutes. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.
• Fold in the walnuts just before serving and top the salad with a pile of Pecorino.

CRUNCHY APPLE SALAD

Steps:

• In a large bowl, combine the apples, celery, raisins and walnuts. Add mayonnaise; toss to coat. Cover and refrigerate until serving.

CRUNCHY APPLE-WALNUT SALAD WITH PARMESAN DRESSING

Steps:

• Toss arugula with fruit, nuts, onions and 1/2 cup cheese.
• Whisk lemon juice, mustard, pepper, garlic and remaining cheese in small bowl until blended. Gradually whisk in oil until blended.
• Drizzle Parmesan dressing over salad; mix lightly.

CRUNCHY CARROT, RAISIN 'N WALNUT SALAD

Steps:

• Mix together carrots, walnuts and raisins.
• Combine mayonnaise, sugar and lemon juice and stir into carrot mixture.
• Chill until ready to serve.

APPLE CRANBERRY WALNUT SALAD

Steps:

• Place the lettuce, apples, onion, cheese, walnuts, and cranberries in a large bowl. Toss to combine.
• Dress the entire salad with apple cider vinegar dressing if serving to a group or dressing each serving individually.
• Store any leftovers in the refrigerator for up to 3 days.

CRUNCHY ROMAINE SALAD

Steps:

• Wash romaine and cut into bite size pieces.
• Roll up in a clean dry towel and refrigerate for several hours.
• (This makes the lettuce super crisp) Slice the green onion into thin rings.
• Chop the broccoli, stems and flowers, into small pieces.
• Break the ramen noodles up into small pieces.
• (I leave it in the bag and whack it with a kitchen mallet.) Remove flavor envelope from ramen packet and throw away.
• Melt butter in a large deep skillet.
• Add ramen noodles and walnuts and stir and cook over medium heat until light brown.
• Be sure to watch carefully and stir constantly- they will burn easily.
• Turn out onto a double thickness of paper towels and cool.
• Put romaine into a LARGE bowl and add broccoli, onions, ramen noodles and walnuts.
• Toss.
• Mix dressing ingredients together and add to salad.
• You make not want to use it all- I don't but some people like"wetter" salads than I do.
• Use your own taste as a guideline.

CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD

Steps:

• Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
• Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.

CRUNCHY ASIAN RAMEN SALAD

Steps:

• Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet (the seasoning packet is NOT used in this recipe). Add the crushed noodles to the melted butter in the skillet. Sauté stirring frequently, until the noodles are a golden brown. Remove from skillet and let cool.
• Cut the Napa cabbage, slice the green onions, and combine this with the bagged cabbage in a large mixing bowl. Add half of the dried cranberries and walnuts (you can also toast these first before adding or buy them already toasted). Add half of the Ramen noodles.
• Combine the oil, vinegar, sugar, and soy sauce in a jar and shake a few minutes; until the sugar has dissolved. You can also put the ingredients in a bowl and use a whisk to combine.
• A few minutes before serving this cabbage salad, pour the salad dressing over the greens. Mix. Add the remaining Ramen Noodles, cranberries, and walnuts on the top.

CRUNCHY WALNUT SALAD

Steps:

• Put oil, sugar, wine vinegar, soy sauce, salt and pepper in blender and mix thoroughly. Let dressing stand.
• Break lettuce into large bowl. Add brocolli and onion.
• In skillet, brown ramen and walnuts in butter. Add to lettuce.
• when ready to serve, pour dressing over top and toss.