Autumn Salad With Apples and Candied Walnuts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe from and friend and it is my favorite salad. I like to use a lot more sugar than the recipe calls for - About 2-3 tablespoons, but I'll leave the recipe as written and you can sweeten to taste. I also like to use pecans in place of the walnuts. Ingredients:
3 tablespoons melted butter |
1 cup chopped walnuts |
1 tablespoon fresley ground black pepper |
1/2 cup sugar |
1 tablespoon sugar |
1 garlic clove |
1/2 tablespoon dried oregano |
1 tablespoon fresh parsley (can use dried) |
1/2 medium sweet onion |
1/4 cup white wine vinegar |
3/4 cup olive oil (light tasting) |
salt and pepper |
2 bunches romaine lettuce, salad torn |
1 granny smith apple, sliced thin |
1 gala apples, sliced thin (honey crisp or fugi) |
1/2 cup feta cheese (to taste) |
Directions:
1. Nuts: Preheat oven tp 350 degrees.
2. Combine walnuts and butter in glass baking dish.
3. Bake 15 minutes, stirring every 5 minutes.
4. Combine sugar and pepper and toss warm walnuts in mixture to coat.
5. Let cool and store in jar in fridge.
6. Dressing: Blend all ingredients, except oin in processor or blender. With it running, slowly add oil. (may be refrigerated, but bring to room temp to serve).
7. Salad: Assemble and toss with dressing right before serving. (You will have dressing left over) To keep apples from turning brown, place slices in a zip lock with a little lemon juice and water and shake.
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