Candied Walnut Salad

LoydaP's Note:

Originally from one of the American Diabetes Association cookbooks, I made changes to make it tastier. Deliciously tangy with crunchy sweetness throughout! For a healthier version, use margerine instead of butter and only 1/4 cup walnuts. Also, split the salad into 4 servings.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 3

• 1 tablespoon butter
• 2 tablespoons brown sugar
• ½ cup walnuts , chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 4 cups mixed baby greens

Directions:

1. Preheat oven to 350 degrees.
2. In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved.
3. Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
4. In salad bowl, make the dressing by combining vinegar, oil, and mustard.
5. Gently toss greens in dressing.
6. Allow walnuts to cool 10-15 minutes, then toss with greens.
7. Serve and enjoy!

Reviews

[Sharon123]

A lovely salad that I enjoye along with cherry tomatoes. I baked the nuts for 15 minutes and some of it burned but otherwise this was really good. So be sure to keep an eye on the walnuts. Next time I will bake for 8-10 minutes and check them. Thank you! Made for Pick a Chef!