This salad was served as the first course during Christmas lunch.
Not only would it make a lovely side salad, but add chicken and you have a wonderful meal!
Candied Walnut Salad
1 bag of romaine; 1 bag of spinach
3/4 c. Craisins
2 crisp apples
2 oz. blue cheese or Gorgonzola
1/2 c. chopped walnuts
1/4 c. sugar
1. Wash and chop lettuce. Set aside to drain.
2. To candy the nuts, combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.
3. Chop blue cheese or Gorgonzola very finely. You want crumbles, not chunks.4. Chop apples and toss in orange juice.
When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl.
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