Butter Lettuce Salad With Candied Walnuts

Name: Butter Lettuce Salad With Candied Walnuts
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 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; 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)

(2)

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!

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READY IN: 22mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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