Mixed Greens With Parmesan Walnuts Recipes

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MIXED GREENS WITH PARMESAN WALNUTS



Mixed Greens with Parmesan Walnuts image

An easy-to-make, "dressed-up" salad that is sure to impress!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 12

Number Of Ingredients 10

2 tablespoons butter or margarine
1/4 teaspoon hickory smoked salt or seasoned salt
1 1/2 cups walnut pieces
3 tablespoons grated Parmesan cheese
1 medium head iceberg lettuce
1 medium bunch leaf lettuce
1/2 bunch curly endive
1/2 small head radicchio
6 oz fresh spinach leaves
1/3 to 1/2 cup oil-and-vinegar dressing

Steps:

  • Heat oven to 350°F. In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly. Stir in walnuts. Bake uncovered 5 minutes. Sprinkle with cheese; toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool.
  • Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups). Add dressing and walnuts; toss until greens are well coated.

Nutrition Facts : Calories 160, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

MIXED GREENS WITH PINE NUTS AND PARMESAN



Mixed Greens with Pine Nuts and Parmesan image

Provided by Cara Brunetti Hillyard

Categories     Leafy Green     Nut     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Fall     Spring     Bon Appétit     Virginia     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1 5-ounce package mixed baby greens
2 green onions, chopped
1/2 cup Parmesan cheese shavings
1/4 cup pine nuts, toasted

Steps:

  • Combine vinegar and garlic in small bowl. Slowly whisk in olive oil. Season dressing to taste with salt and pepper. Place mixed greens and onions in large bowl. Toss with enough dressing to coat. Divide salad among 6 plates. Sprinkle each with cheese and nuts.

TOASTED WALNUT AND MIXED GREEN SALAD



Toasted Walnut and Mixed Green Salad image

This recipe brought to you by Bertolli.

Yield Makes 4 servings

Number Of Ingredients 6

2 tablespoons Bertolli Extra Virgin Olive Oil
2 tablespoons coarsely chopped walnuts
1 tablespoon red wine vinegar or fresh lemon juice
Salt and ground black pepper to taste
8 cups mixed salad greens (romaine, watercress, arugula, radicchio and/or red leaf)
Parmesan cheese curls

Steps:

  • In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon, remove walnuts; set aside.
  • In same skillet, add vinegar and salt and pepper.
  • In large bowl, combine greens and dressing. Equally arrange salad on 4 plates, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.
  • Taste Tested Recipe from The Bertolli Kitchens

MIXED GREENS WITH PANCETTA AND SHAVED PARMESAN



Mixed Greens with Pancetta and Shaved Parmesan image

Provided by Nigella Lawson : Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 6

8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
3/4 cup olive oil, plus 1 tablespoon
1 bag mixed baby lettuce
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
8 ounces hard cheese, such as Parmesan or aged Cheddar

Steps:

  • Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.

GREENS, APPLE AND WALNUT SALAD



Greens, Apple and Walnut Salad image

I created this one night with what I had on hand. Simple and yummy, and a change from the same old tossed salad.

Provided by Messy44

Categories     Salad Dressings

Time 15m

Yield 1 large salad

Number Of Ingredients 9

mixed baby greens, of your choice
1 large apple, diced (I use Gala)
1/2 cup dried cranberries
3/4 cup walnuts, toasted and chopped
1/3 cup parmesan cheese, shaved or shredded not grated
1/4 cup walnut oil
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
salt and pepper

Steps:

  • Mix greens, apple, cranberries, and walnuts in large bowl.
  • Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
  • Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).

Nutrition Facts : Calories 1341.2, Fat 122.1, SaturatedFat 16.2, Cholesterol 29.3, Sodium 682, Carbohydrate 49.6, Fiber 13.6, Sugar 27, Protein 27.5

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