APPLE AND WALNUT SALAD
This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE, DRIED CHERRY, AND WALNUT SALAD WITH MAPLE DRESSING
Categories Salad Fruit Leafy Green Side No-Cook Quick & Easy Mayonnaise Vinegar Apple Cherry Walnut Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For dressing:
- Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
- For salad:
- Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
ENDIVE, APPLE AND WALNUT SALAD
This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield Serves six
Number Of Ingredients 15
Steps:
- Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
- Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
- Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
- Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams
GREENS, APPLE AND WALNUT SALAD
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
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
APPLE, BLUE CHEESE AND WALNUT SALAD
Serve your family with this apple salad that's made with lettuce, spinach and nuts - a wonderful side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 12
Steps:
- In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
- In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 263, Carbohydrate 16 1/2 g, Fat 3 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 294 mg
APPLE, CELERY, AND WALNUT SALAD
Provided by Sheila Lukins
Categories Salad Side Back to School Backyard BBQ Lunch Apple Walnut Celery Healthy Low Cholesterol Potluck Parade Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly covered, small plastic containers.
APPLE, WALNUT, AND ENDIVE SALAD
This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
- In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
- Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.
Nutrition Facts : Calories 272 g, Fat 23 g, Fiber 2 g, Protein 5 g
APPLE, PEAR AND WALNUT SALAD
Steps:
- In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.
APPLE, CHEESE AND TOASTED WALNUT SALAD
Looking for a signature salad? Try this one and keep it handy in your go-to recipe collection.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 10
Number Of Ingredients 12
Steps:
- In medium bowl, mix dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick); set aside.
- In very large bowl (at least 4 quart), gently mix salad ingredients. Just before serving, pour dressing over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 10 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 13 g, TransFat 0 g
APPLE, ENDIVE AND PARMESAN SALAD WITH WALNUT VINAIGRETTE
Steps:
- Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
- Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.
- Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.
GREEN APPLE AND CELERY SALAD WITH WALNUT AND MUSTARD VINAIGRETTE
This was a very crisp refreshing salad - I found it to be a perfect foil to the traditional heavy Thanksgiving spread. And it was so simple to make! I did all the prep ahead of time, and simply tossed the celery and apple peices into cold water with some lemon juice to prevent browning. I would definately put this on the menu for next year. [Bon Appetit, November 2005]
Provided by dividend
Categories Apple
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.).
- Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
Nutrition Facts : Calories 286.4, Fat 25.6, SaturatedFat 3.2, Sodium 121.7, Carbohydrate 14.9, Fiber 3, Sugar 10.6, Protein 2.5
BEET SOUP WITH GREENS, APPLE SALAD AND CILANTRO-WALNUT PESTO
Provided by Molly O'Neill
Categories lunch, project, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the soup, place beets and broth in a large pot. Bring to a boil. Reduce heat, cover and simmer until tender, about 1 hour. Drain, reserving broth. When cool enough to handle, slip skins off beets. Set aside 2 beets. Place half of the remaining beets in a food processor. Measure broth and add enough water, if necessary, to make 9 cups. Add half of broth to beets and puree until smooth. Repeat with remaining beets and broth. Combine batches and stir in salt and pepper. Reheat before serving and stir in lemon juice and more salt, if needed.
- To make the beet greens, heat 1 1/2 teaspoons of olive oil in a large skillet over medium heat. Add the beet greens and saute for 10 minutes. Add 1/3 cup of water, cover and cook until tender, about 10 minutes more. Coarsely grate the reserved beets and stir into the greens with 1 1/2 teaspoons of oil, 1/2 teaspoon of salt, pepper and 1 teaspoon of lemon juice. Set aside.
- Heat 1 tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 15 minutes. Stir in the apple, walnut oil, 1 tablespoon of lemon juice, parsley, 1/2 teaspoon of salt and pepper. Set aside.
- Place the cilantro, walnuts and 1/2 cup of olive oil in a food processor and process until smooth. Add3/4 teaspoon of salt and 1 1/2 teaspoons of lemon juice.
- Place the beet green mixture, the apple mixture, the pesto and the sour cream in separate bowls. Ladle the soup into bowls. Serve, passing the condiments separately.
APPLE, BEET AND WALNUT SALAD
This is a nice fall salad, simple and light. It makes a good starter for a special meal. I have made it a few times for Thanksgiving.
Provided by Jenny Sanders
Categories Apple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash but do not trim the beets.
- Boil them until tender and remove them to cold water.
- (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
- Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
- Core and chop the apples.
- Wash, dry, and tear up the lettuce.
- Arrange it on plates with the apples, beets and nuts over it.
- Drizzle the dressing over the salads.
Nutrition Facts : Calories 190.7, Fat 13.2, SaturatedFat 1.2, Sodium 62.5, Carbohydrate 18.2, Fiber 4.1, Sugar 12.3, Protein 3.5
APPLE, BRIE, AND WALNUT SALAD
This easy 5-ingredient salad comes together under 10 minutes.
Provided by moosie
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the greens and toss again; top with the Brie and walnuts just before serving.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 15.2 g, Cholesterol 18 mg, Fat 20.7 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 4.8 g, Sodium 474.6 mg, Sugar 8.8 g
APPLE, CELERY AND WALNUT SALAD
Crisp, crunchy and creamy salad.
Provided by wielkiatuin
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- String the celery and finely slice.
- Grill (or use hot, dry pan) the walnuts, sunflower and pumpkin seeds until they smell toasty.
- For the dressing whisk the vinegar, olive oil, yoghurt, honey, garlic, capers, sea salt and pepper in a bowl.
- Julienne the apples (cut into thin strips).
- Combine the apple, celery and leaves and watercress and lightly toss. Drizzle with the vinaigrette, scatter with toasted walnuts and seeds, and serve.
AUTUMN CHICKEN, WALNUT AND APPLE ROMAINE SALAD
Make and share this Autumn Chicken, Walnut and Apple Romaine Salad recipe from Food.com.
Provided by Hidden Valley
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and cool.
- Preheat oven to 350°F. Season chicken with onion powder and Mrs. Dash® seasoning. Place in oven-proof baking dish. Roast for 25-30 minutes.
- Blend dressing and cinnamon together in a small bowl.
- In a large salad bowl, mix Fresh Express® Hearts of Romaine, pasta and apple slices with dressing mixture. Portion equally on four large plates. Slice chicken breasts into half-inch strips and portion equally on top of the four salads. Mix walnuts and Craisins® together into small bowl. Sprinkle evenly on top of each platter.
Nutrition Facts : Calories 379, Fat 14.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 74.7, Carbohydrate 32.9, Fiber 3.1, Sugar 7.5, Protein 28.7
ENDIVE, WALNUT AND APPLE SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small bowl beat the olive oil and vinegar together.
- In a large bowl combine the remaining ingredients. Beat the dressing ingredients again, pour over the salad ingredients in the bowl, toss well and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 3 grams
REVELING RED CABBAGE, APPLE AND WALNUT SALAD
This sherry-infused salad could start, accompany or even punctuate a meal, or become a refreshing private lunch.
Provided by Tara Parker-Pope
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Using a mandoline or V-slicer, thinly shred the red cabbage. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar. Toss the cabbage with the vinegar mixture.
- Peel the apple and slice it into thin discs on the mandoline. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration. Top with the red cabbage salad and sprinkle with walnuts. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 13 grams
WALNUT, APPLE, ENDIVE AND STILTON SALAD
Steps:
- Cut endive into 3/4-inch rounds and place in salad bowl. Add apple. Toss with lemon juice. Add walnuts, cheese, walnut oil, salt and white pepper. Toss well.
APPLE, DRIED CHERRY, AND WALNUT SALAD WITH MAPLE DRESSING
Steps:
- Dressing: Whisk mayonnaise, syrup, vinegar, and sugar in medium bowl to blend, gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper, if desired.
- Salad: toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad onto plates. Sprinkle with remaining walnuts and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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