Warm Walnut Dressing Recipes

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SPINACH SALAD WITH WARM BALSAMIC WALNUT DRESSING



Spinach Salad with Warm Balsamic Walnut Dressing image

Fresh spinach, mushrooms, red onion and feta cheese are tossed with a warm bacon, walnut and balsamic dressing for a delicious side-dish salad.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings, 2 cups each.

Number Of Ingredients 11

1 bag (10 oz.) spinach, washed, drained
1 cup sliced fresh mushrooms
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 of a medium red onion, sliced
8 slices OSCAR MAYER Center Cut Bacon
1/2 cup coarsely chopped walnuts
1/4 cup HEINZ Balsamic Vinegar
1/4 cup olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 hard-cooked eggs, quartered

Steps:

  • Toss spinach with mushrooms, cheese and onions in large bowl; set aside.
  • Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Remove bacon from skillet; reserve 2 Tbsp. of the drippings in skillet. Place bacon on paper towels to drain.
  • Add walnuts to reserved drippings in skillet. Cook 1 to 2 min. or until lightly toasted, stirring occasionally. Stir in vinegar, oil, salt and pepper. Cook 30 sec. or until heated through. Pour hot dressing over salad; toss to coat. Top with eggs. Crumble bacon; sprinkle over salad.

Nutrition Facts : Calories 310, Fat 28 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

WARM DUCK SALAD WITH WALNUT & ORANGE DRESSING



Warm duck salad with walnut & orange dressing image

The perfect dinner party main for those with a small kitchen and a great meal-in-one

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Side dish, Starter

Time 35m

Number Of Ingredients 11

4 duck breasts
4 medium potatoes , peeled and diced
16 walnuts halves
250g vaccum-packed beetroot (with vinegar)
100g bag watercress , large stems removed
4 spring onions , thinly sliced
1 head chicory , separated into leaves, the core sliced
3 small oranges , peeled and sliced
4 tbsp walnut oil
4 tsp red wine vinegar
1 tbsp chunky marmalade

Steps:

  • Mix the dressing ingredients with salt and pepper, then set aside. Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldn't cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.
  • Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.
  • To serve: Heat oven to 220C/fan 200C/gas 7. Roas the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing. Serve while still warm.

Nutrition Facts : Calories 742 calories, Fat 51 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.54 milligram of sodium

HOT BACON DRESSING



Hot Bacon Dressing image

This is a recipe that my great grandmother made. You can serve this over cucumbers, cabbage or dandelion greens.

Provided by Mary

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 28m

Yield 8

Number Of Ingredients 6

8 slices bacon
1 ½ cups white sugar
3 teaspoons cornstarch
½ teaspoon salt
¼ cup water
½ cup white vinegar

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
  • In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 38.6 g, Cholesterol 19 mg, Fat 12.6 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 378.7 mg, Sugar 37.5 g

MIXED GREENS SALAD WITH WARM WALNUT DRESSING



Mixed Greens Salad with Warm Walnut Dressing image

A stunning salad starts with mixed field greens and four other on-hand ingredients. Have it ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 5

6 cups mixed field greens (about 5 oz)
6 tablespoons olive or vegetable oil
1/2 cup walnut halves
3 tablespoons red wine vinegar
1/4 teaspoon salt

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.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 0 mg, Fat 6, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g

WALNUT VINAIGRETTE



Walnut Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 20m

Yield about 2 1/2 cups

Number Of Ingredients 8

1 cup (4 ounces) walnuts, lightly toasted (see Note)
1 cup water
1/2 cup sherry vinegar
2 tablespoons minced shallots
2 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1/2 cup imported walnut oil

Steps:

  • Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
  • Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

WARM WALNUT DRESSING



Warm Walnut Dressing image

Make and share this Warm Walnut Dressing recipe from Food.com.

Provided by kzbhansen

Categories     Salad Dressings

Time 15m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 5

2 tablespoons peanut oil
1/3 cup honey
1/2 cup Italian dressing
1/4 cup walnuts, chopped
1/4 cup maple syrup

Steps:

  • In medium saucepan combine oil and walnuts over medium heat until nuts are slightly brown.
  • Add remaining ingredients;reduce heat to low and simmer 5-7 minutes.

Nutrition Facts : Calories 331.3, Fat 19.9, SaturatedFat 2.9, Sodium 488.9, Carbohydrate 40.8, Fiber 0.6, Sugar 37.8, Protein 1.3

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