BUTTER LETTUCE SALAD WITH CANDIED WALNUTS
This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!
Provided by Pianolady
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
- In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
- Bring to a simmer, then add the walnuts.
- Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
- In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
- Toss the walnuts in the cinnamon-sugar mixture.
- Place walnuts in a single layer on the prepared sheet pan.
- Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
- Set aside.
- Place 4 to 6 dry butter lettuce leaves on each plate.
- Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
- Drizzle about 2 tablespoons of dressing on top of each salad and serve.
- (We prefer a Raspberry Walnut Vinaigrette).
- Enjoy!
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