- 4
Ingredients
- Candied Walnuts:
- 6 ounces baby-greens salad mix
- 1 red tomato, sliced into wedges
- 1 yellow tomato, sliced into wedges
- 1 cup fresh blueberries
- 3 tbsp walnut oil
- 2 tbsp balsamic vinegar
- Salt, to taste
- Pepper, to taste
- 1/2 cup blue or Roquefort cheese, crumbled
- 1/2 cup Candied Walnuts
- 1 cup walnuts
- 1 tbsp vegetable oil
- 1/4 cup sugar
Preparation
Step 1
In a large salad bowl, toss salad greens, tomato wedges, blueberries, walnut oil, vinegar, salt and pepper. Mix in blue cheese and top with Candied Walnuts.
Candied Walnuts: Heat a medium-size pan over medium-low heat. Toast the walnuts lightly for 2 to 3 minutes. Pour walnuts into a bowl and cover with foil to keep warm. Place pan over medium-low heat and coat it with the oil. Add sugar to pan. Without stirring or shaking, let the sugar melt. When the sugar is evenly melted and beginning to turn a caramel color, add the walnuts and stir until well-coated. Pour onto a baking sheet. Use a fork to break up the nuts. Set aside to cool. Store in a sealed container.
Nutrition Information:
Per serving
388 calories
32 g fat (69.1% calories from fat)
8 g protein
23 g carbohydrates
3 g fiber
0 mg cholesterol
15 mg sodium