Butter Lettuce Salad With Candied Walnuts

Recipe by Pianolady
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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!
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