Recipe by Marsha Hamner
Almost don't need dressing!
Top Review by Muffin Goddess
When I chose this recipe to make, I knew I'd like the candied walnuts, but I wasn't sure how I would feel about the salad part (I'm kinda picky about fruit in savory salads). I was pleasantly surprised to find that every part of this salad went so well together. I was almost tempted to just eat the candied walnuts and skip the salad at first, but I'm really glad I didn't. I definitely recommend only making as much as you need for one meal, though -- if the salad sits for too long, the oranges give off juice, which melts the coating off of the nuts and makes the salad soggy. It's an awesome salad when freshly made, though. I agree with hammy about the dressing, too. I think this salad would be equally tasty even without it. Thanks for posting! Made for PAC Fall 09
- vegetable oil cooking spray
- 3 tablespoons sugar, for top
- 3 tablespoons orange juice, from can
- 2 cups walnuts, chopped large
- 1⁄2 teaspoon ground cinnamon
- 2 heads butter lettuce, washed and dried
- 16 ounces mandarin orange segments, 2 cans
- 1⁄2 red onion, very thinly sliced
- 2 avocados, chopped
- 2 tomatoes, chopped large
- 1 cup asian-style dressing (such as miso dressing or ginger dressing)
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and mandarine orange juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
- In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
- Chop lettace. Mix all ingredients together.
- Drizzle 2 tablespoons of dressing on top of each salad and serve.