Tuesday, November 30, 2010

Candied Walnut Salad

This salad Rocks. My. World. I decided I HAD to blog about it after I literally licked the bowl clean during dinner. Yah, it's that good. I love how all the different flavors blend together to make one incredibly delicious salad. And I know that you might be turned off by all the random, expensive ingredients- I know I was at first. But it actually came together for a lot cheaper than I would have thought. So there are no excuses- try it!! You will be so glad you did.

Thanks to http://www.ourbestbites.com/ for this recipe!

Candied Walnut Salad

2 heads of Romaine lettuce (can also do one head of romaine and one bag of spinach)

*Note* I actually only used one head, and thought it was plenty.

3/4 cup craisins

2 crisp apples, diced and tossed in a little bit of Orange Juice (to prevent browning and to add a hint of flavor)

2 oz blue cheese, crumbled finely (can also use feta or Gorgonzola)

1/2 cup chopped walnuts

1/4 cup sugar

1 recipe Honey Red Wine Vinaigrette (see below)

Wash and chop lettuce.

To candy nuts- combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will start to look really fine. After a few more minutes, the sugar will start to liquify (be patient with this! It will work, it just takes time). Be vigilent about scraping all the sugar off the bottom of the pan so that it will coat the walnuts. Once the walnuts start to look golden brown, remove pan from heat. Stir occasionally as they cool. Remove from pan and let cool completely on greased wax paper.

When ready to serve salad, toss all ingredients together. Add dressing to salad and mix together

(it tastes better when it is mixed through then if it is drizzled on top, but the dressing will wilt any leftovers- leftovers weren't a problem at my house, though!)

Honey Red Wine Vinaigrette

1/2 cup red wine vinegar

1/2 cup honey

1-2 cloves of garlic, minced

1 tsp salt

1 tsp pepper

1/2 cup canola oil

Combine all ingredients, except oil, in a blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for 2-3 weeks. Shake well before serving.