Mixedgreenswithberrydressingandtoastedwalnuts Recipes

MIXED GREENS SALAD WITH WARM WALNUT DRESSING

Steps:

• Divide field greens among 4 salad bowls.
• Place 1 tablespoon of the oil in medium microwavable bowl. Add walnut halves; stir to coat. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, stirring every 30 seconds, until walnuts are fragrant.
• Stir in remaining 5 tablespoons oil and the vinegar. Microwave uncovered on High about 30 seconds or until dressing is warm but not boiling. Add salt; stir until dressing is well mixed. Pour over salads. Serve immediately.

MIXED GREENS SALAD WITH STRAWBERRIES AND CANDIED WALNUTS

Steps:

• To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
• To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
• To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

TOASTED WALNUT AND MIXED GREEN SALAD

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

PERFECT MIXED GREENS

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.