Level: | Easy |
Total: | 22 min |
Prep: | 10 min |
Cook: | 12 min |
Yield: | 8 servings |
Ingredients
- Nonstick vegetable spray
- 6 tablespoons plus 3 more tablespoons sugar
- 3 tablespoons orange-tangerine juice
- 2 cups walnut halves
- 1/2 teaspoon ground cinnamon
- 2 heads butter lettuce, washed and dried
- 2 (8-ounce) cans mandarin orange segments
- 1/2 red onion, very thinly sliced
- 1 cup purchased Asian-style salad dressing (such as miso dressing or ginger dressing)
Instructions
- Preheat oven to 375 degrees F.
- 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.
- 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
- 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 |