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Raspberry and Candied Walnut Salad

Yield Makes 6 to 8 servings
This inventive salad is loaded with surprises, including raspberries, candied walnuts, and feta cheese. Serve with steak or chicken.


  • 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

Nutrition 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

How to Make It

  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.