Best Toasted Walnut And Mixed Green Salad Recipes

Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette image

Provided by Robin Miller : Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 10

1/2 cup halved walnuts
1/2 cup Champagne
1/2 cup canned jellied cranberry sauce
1/4 cup minced shallots
1 teaspoon Dijon mustard
2 tablespoons olive oil
Salt and ground black pepper
6 cups mixed lettuce greens
2 pears, cored and diced
1/2 cup dried cranberries

Steps:

Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

Toasted Walnut and Mixed Green Salad image

Yield Makes 4 servings

Number Of Ingredients 6

2 tablespoons Bertolli Extra Virgin Olive Oil
2 tablespoons coarsely chopped walnuts
1 tablespoon red wine vinegar or fresh lemon juice
Salt and ground black pepper to taste
8 cups mixed salad greens (romaine, watercress, arugula, radicchio and/or red leaf)
Parmesan cheese curls

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