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.
5

Outstanding

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.

Note:

Rebecca Casper, Avondale, Arizona,

July 1999
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