Butter Lettuce Salad With Candied Walnuts

READY IN: 22mins
Recipe by Pianolady

This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!

Top Review by Chef likestocook

I also made this after watching Sandra Lee. The original recipe did double the walnuts and ingredients to candy them. Since I had several people into them before the salad was served, it was good that I had extra. I often just make the candied walnuts and serve on fruit and other salads. I also use a raspberry dressing.

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
  3. In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
  4. Bring to a simmer, then add the walnuts.
  5. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
  6. In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
  7. Toss the walnuts in the cinnamon-sugar mixture.
  8. Place walnuts in a single layer on the prepared sheet pan.
  9. Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
  10. Set aside.
  11. Place 4 to 6 dry butter lettuce leaves on each plate.
  12. Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
  13. Drizzle about 2 tablespoons of dressing on top of each salad and serve.
  14. (We prefer a Raspberry Walnut Vinaigrette).
  15. Enjoy!

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