Raspberry and Candied Walnut Salad

recipe
This inventive salad is loaded with surprises, including raspberries, candied walnuts, and feta cheese. Serve with steak or chicken.

Yield:

Makes 6 to 8 servings

Recipe from

Sunset

Nutritional Information

Calories 211
Caloriesfromfat 64 %
Protein 5.7 g
Fat 15 g
Satfat 5.2 g
Carbohydrate 16 g
Fiber 1.6 g
Sodium 330 mg
Cholesterol 26 mg

Ingredients

Salad oil
1/3 cup sugar
1/2 cup walnut halves or large pieces
1/4 cup raspberry vinegar
2 tablespoons olive oil
2 teaspoons honey
1 tablespoon mayonnaise
1/4 teaspoon fresh-ground pepper
3 quarts (3/4 lb.) butter lettuce, leaf lettuce, or salad mix (1 kind or a combination), rinsed, crisped, and torn into bite-size pieces
1/3 cup thinly sliced red onion, rinsed and drained
1 cup raspberries, rinsed and drained
1 cup (8 oz.) crumbled feta cheese
Salt

Preparation

1. Lay a 10- to 12-inch-long sheet of foil on a heatproof surface and rub lightly with oil.

2. In an 8- to 10-inch frying pan over medium-high heat, combine sugar and walnuts. Shake and tilt pan often until sugar is melted and amber-colored and until nuts are coated, 4 to 5 minutes total. At once pour walnut candy onto foil. Let candy cool until hard, 12 to 15 minutes. Discard foil; break candy into chunks, put in a heavy plastic food bag, and hit gently with a flat mallet to break into small pieces. If making ahead, store airtight up to 2 days.

3. In a wide shallow bowl, whisk vinegar with oil, honey, mayonnaise, and pepper.

4. Add lettuce, onion, raspberries, cheese, and walnut candy. Mix and season to taste with salt.

Rebecca Casper, Avondale, Arizona,

Sunset

July 1999
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