Spinach Salad With Raspberries Candied Walnuts Recipes

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.

SPINACH SALAD WITH RASPBERRIES & CANDIED WALNUTS

Steps:

• Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely., In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).

WALNUT BALSAMIC SPINACH SALAD

Steps:

• To prepare dressing, stir together onion, vinegar and Dijon in a small bowl. Slowly add olive oil and whisk well. Season with salt and pepper.
• To prepare Candied Walnuts, heat oil in a medium skillet over medium heat. Add walnuts and cook for 5 minutes to toast. Add sugar and cook for a few minutes more or until walnuts are nicely glazed.
• Place salad ingredients in a large bowl and sprinkle with Candied Walnuts. Toss well to coat and serve immediately.

SPINACH SALAD WITH WALNUTS

Steps:

• In a large bowl, whisk together vinegar, Dijon mustard, olive oil, shallot, and tarragon.
• Add spinach, walnuts, hard-cooked eggs, and mushrooms. Season with coarse salt and ground pepper. Toss just before serving.

SPINACH SALAD WITH CRANBERRIES AND CANDIED WALNUTS

Steps:

• Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad.
• Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl.
• Add cranberries and candied walnuts.
• Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well.
• Dress the salad just before serving.

SPINACH BERRY SALAD WITH CANDIED WALNUTS

Steps:

• For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
• For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
• Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.

RASPBERRY AND SPINACH SALAD

Steps:

• Mix the oil into the poppyseeds, dijon and honey.
• Add vinegar.
• Shake well-- this dressing stays emulsified very well.
• You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.