Directions:
- In a small bowl, combine walnuts and butter. Add the sugar, ginger, curry, salt and cayenne; toss to coat. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. Set aside.
- In a small bowl, whisk the vinegar, syrup, mustard, salt and pepper. Gradually whisk in oil. In a salad bowl, combine the salad greens, cherries and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese and toasted walnuts. Serve immediately. Yield: 22 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.28 Kcal (675 kJ) | ||
| Calories from fat | 126.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.11g | 22% | |
|---|---|---|---|
| Cholesterol | 7.37mg | 2% | |
| Sodium | 157.69mg | 7% | |
| Potassium | 63.76mg | 1% | |
| Total Carbs | 4.52g | 2% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 90.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 427.45 Kcal (1790 kJ) | ||
| Calories from fat | 336.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.39g | 22% | |
|---|---|---|---|
| Cholesterol | 19.54mg | 2% | |
| Sodium | 417.94mg | 7% | |
| Potassium | 169mg | 1% | |
| Total Carbs | 11.99g | 2% | |
| Sugars | 9g | 14% | |
| Dietary Fiber | 1.8g | 3% | |
| Protein | 11.56g | 9% | |
| Vitamin C | 2.3mg | 1% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 5.7mg | 12% | |
| Calcium | 239.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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