Candied Walnut Butter Salad (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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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) |
Directions:
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.
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