Candied Walnut Butter Salad

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Level: Easy
Total: 22 min
Prep: 10 min
Cook: 12 min
Yield: 8 servings

Ingredients

  1. Nonstick vegetable spray
  2. 6 tablespoons plus 3 more tablespoons sugar
  3. 3 tablespoons orange-tangerine juice
  4. 2 cups walnut halves
  5. 1/2 teaspoon ground cinnamon
  6. 2 heads butter lettuce, washed and dried
  7. 2 (8-ounce) cans mandarin orange segments
  8. 1/2 red onion, very thinly sliced
  9. 1 cup purchased Asian-style salad dressing (such as miso dressing or ginger dressing)

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
  3. In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
  4. Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 239
Total Fat 16 g
Saturated Fat 3 g
Carbohydrates 24 g
Dietary Fiber 2 g
Sugar 21 g
Protein 1 g
Cholesterol 0 mg
Sodium 3 mg

 

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