Best Walnut Oil Dressing Recipes

MIXED GREENS' SALAD WITH APPLES AND MAPLE-WALNUT OIL DRESSING

Mixed Greens' Salad With Apples and Maple-Walnut Oil Dressing image

From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.

Provided by COOKGIRl

Categories Apple

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

6 cups mixed greens, rinsed
1 cup braeburn apple, julienned, cut 2-inches long (can substitute similar apple such as Honey Crisp, etc.)
2 tablespoons apple cider vinegar
2 tablespoons maple syrup (NOT imitation)
2 teaspoons brown mustard (or Dijon)
2 1/2 teaspoons walnut oil
1/8 teaspoon salt
1/8 teaspoon cayenne
1/2 cup walnuts, toasted and chopped

Steps:

In small glass bowl, prepare salad dressing first and set aside.
Use salad spinner to remove excess moisture from the greens.
*In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
Serve remaining salad dressing on side along with the toasted walnuts if using.
*For best results, cut up apples and toss with the vinegar right before serving.

HEATHER'S SPECIAL WALNUT OIL SALAD DRESSING

Heather's Special Walnut Oil Salad Dressing image

I rarely use bottled salad dressings, as I tend to prefer homemade versions much more. This is my hands down favorite. It is easy to throw together and is so flavorful. This only makes enough for a few dinner salads - only make as much as you need for one meal, as this only keeps maybe a day. Walnut oil and shallots are the two key ingredients here - you can sub any sweet onion for the shallots, but the walnut oil is what gives this its unique flavor. I may vary what types of lettuces and veggies go into a dinner salad, but if I am using this dressing, I always add some crumbled mild feta cheese to the veggies. Walnut oil can be found in bigger grocery store with other flavored oils or in gourmet markets. Walnut oil needs to be kept in the fridge as it spoils quickly at room temp (but lasts ages in the fridge). People have been asking for this one for a while, and yesterday I finally made this with a pen & paper by my side to carefully measure out the ingredients. This will very lightly dress 4 small dinner salads or 2 much larger ones. Enjoy! NOTE: Walnut oil is an extra virgin olive oil infused with the flavor of walnut and has a unique nutty flavor. You may use other nut flavored oils with good results (like hazelnut or macadamia), but just be sure the oil is infused with nut flavor. Something like peanut oil will not work as a substitute for the walnut oil.

Provided by HeatherFeather

Categories Salad Dressings

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon seasoned rice wine vinegar or 1 tablespoon sherry wine vinegar
1 1/2 teaspoons fresh lemon juice
1 -2 teaspoon minced shallots or 1 -2 teaspoon other sweet onion, approximately
1 teaspoon sugar
salt, to taste (about 4 shakes)
fresh ground black pepper, to taste (about 10 grinds)
2 tablespoons canola oil (not olive) or 2 tablespoons other plain flavored oil (not olive)
2 teaspoons walnut flavored olive oil (or other nut flavored infused oil)
mixed lettuce greens
assorted fresh vegetable, of choice
plain mild feta cheese, crumbled

Steps:

Mix all dressing ingredients together (except feta and other salad ingredients) in a mini food processor (or using an immersion stick blender) until creamy in appearance.
Drizzle over salad- this doesn't make lots, but is very flavorful; a little goes a long way.
Once the salad is dressed, crumble the feta over the salad.

Nutrition Facts : Calories 173.8, Fat 18.5, SaturatedFat 1.6, Sodium 0.3, Carbohydrate 2.7, Sugar 2.2, Protein 0.1

ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING

Arugula and Green Bean Salad with Walnut Oil Dressing image

Categories Salad Vegetarian Walnut Green Bean Arugula Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped

Steps:

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.
Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.

WALNUT-OIL DRESSING

Walnut-Oil Dressing image

Provided by Craig Claiborne And Pierre Franey

Categories condiments

Time 10m

Yield One-and-one-quarter cups of dressing

Number Of Ingredients 11

Ingredients

1 egg yolk
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar, preferably champagne vinegar, plus more as needed
Juice of one lemon, or to taste
1 teaspoon finely minced garlic
1 tablespoon finely chopped shallots
1/2 teaspoon sugar
1/2 cup walnut oil
1/2 cup peanut oil
Salt to taste, if desired
Freshly ground pepper, preferably white, to taste

Steps:

Beat together the egg yolk, mustard, vinegar, lemon juice, garlic, shallots and sugar.
Beating rapidly with a wire whisk, slowly add the walnut and peanut oils. Add salt and pepper to taste.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 75 milligrams, Sugar 0 grams, TransFat 0 grams

SALAD OF SMOKED CHICKEN AND LOBSTER WITH A WALNUT-OIL DRESSING

Salad Of Smoked Chicken And Lobster With A Walnut-Oil Dressing image

Provided by Craig Claiborne And Pierre Franey

Categories salads and dressings

Time 15m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 1/2 cups fresh, firm cucumber (about 1/2 pound), peeled, seeded and cut into very thin strips
4 scallions, cut to the same length as the cucumber sticks
1 head curly endive or chicory, cored and cut into very fine shreds just before use
1 1/2 cups peeled, seeded tomatoes, cut into very thin strips
1 lemon rind, blanched and cut into very thin strips
1 smoked chicken breast, skinned, boned and cut into very thin strips
2 cups cooked lobster tail, cut into bite-sized pieces
Salt to taste, if desired
White pepper to taste
6 ounces (3/4 cup) walnut-oil dressing (see recipe)
1 pear, peeled, poached, cut into quarters and core removed
Corn-salad or field-salad (mache) leaves
3/4 cup peeled, seeded and diced tomatoes

Steps:

Toss together the cucumber, scallions, curly endive or chicory, julienned tomatoes, lemon rind, chicken breast and lobster tail with the walnut-oil dressing. Sprinkle with salt and white pepper to taste. Divide among four small salad plates.
Arrange the pieces of pear around the plates. Dip the corn-salad leaves in dressing. Arrange the salad leaves and equal portions of the diced tomatoes symmetrically between the pear pieces.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 40 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 929 milligrams, Sugar 9 grams, TransFat 0 grams

CRISP 'N GOOD APPLE SALAD WITH WALNUTS AND WALNUT OIL DRESSING

Crisp 'n Good Apple Salad With Walnuts and Walnut Oil Dressing image

It's sort of like Waldorf Salad, but there's no mayonnaise here, and the end taste is fresh and clean! A nutritious salad for a picnic, or to serve with grilled meats -- or just to enjoy as a light lunch. These great nut oils are now widely available and so much healthier than mayonnaise!

Provided by Zurie

Categories Apple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 apples, firm sweet eating apples, unpeeled, chopped into bite-size chunks
2 granny smith apples, ditto
1/4 cup blue cheese, crumbled
2 -4 stalks celery, chopped
1/2 cup golden raisin, seedless
1 cup walnuts, pref. toasted (see note below)
3 tablespoons walnut oil
2 tablespoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon salt

Steps:

First whisk the walnut oil, cider vinegar, sugar and salt in a small bowl until the sugar has dissolved, and set aside at room temperature.
Prepare salad ingredients, and toss together in a salad bowl.
Toss with dressing to serve.
(If it has to stand awhile, cover with platic wrap and refrigerate. For taking on a picnic or to-go, keep in a plastic container with tight-fitting lid).
*Toasted walnuts: you can use fresh walnuts, but toasting brings out their fragrance. Heat oven to 350 degF/180 degC, spread walnuts on a cookie tin, and bake for 10 minutes.

Nutrition Facts : Calories 450.2, Fat 32, SaturatedFat 4.4, Cholesterol 6.3, Sodium 428.9, Carbohydrate 40.4, Fiber 6.3, Sugar 28.4, Protein 7.4

DR. FUHRMAN'S NO-OIL WALNUT VINAIGRETTE DRESSING | HELLO NUTRITARIAN

Dr. Fuhrman's No-Oil Walnut Vinaigrette Dressing | Hello Nutritarian image

Maximize your salad's health benefits with this nutritarian, oil-free and vegan salad dressing recipe from Dr. Fuhrman's latest book, "The End of Dieting!"

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1/2 cup water
1/4 cup balsamic vinager
1/4 cup walnuts
1/4 cup raisins
1 clove garlic (or sub 1 tsp. garlic powder)
1 tsp Dijon mustard
1/4 tsp dried thyme

Steps:

Combine all ingredients in a high-speed blender until smooth.

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