Butter Lettuce Salad With Candied Walnuts

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!

• Ready In: 22 mins
• Serves: 4

Ingredients

• Candied Walnuts

• 3  tablespoons sugar
• 1 1⁄2 tablespoons sugar
• 1 1⁄2 tablespoons  orange juice or 1 1⁄2 tablespoons tangerine juice
• 1  cup walnut halves
• 1⁄4 teaspoon ground cinnamon

• Salad

• 1  head butter lettuce, washed and dried
• 6  ounces  canned mandarin orange segments
• 1⁄4 medium red onion, very thinly sliced
• 1⁄2 cup  salad dressing (A Raspberry Walnut Vinaigrette or similar dressing is recommended)

Directions

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!