I made this salad for Thanksgiving, and everyone loved it, so I thought I'd share it with you all to use this holiday season. It's so festive, and looks like a restaurant salad (said my family, at least!!)
-Mixed greens (I used a mixture of red leaf, green leaf, and endive-spinach would be great too, but anything works!)
-1/4 small red onion, cut in rings, then cut rings in half
-1-2 red pears, sliced
-Bleu cheese crumbles
-Pomegranate seeds
-Candied walnuts (see recipe below)
-Store-bought raspberry vinagrette
Wash & dry greens, arrange on platter
Put onions and pears on top of greens
Sprinkle pomegranate and bleu cheese over top
Pour dressing over salad
Top with candied walnuts & Serve!
Candied walnuts
A. 1/2 cup white sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
Mix ingredients together in small bowl, set aside.
B. Place 2 small pkg. whole walnuts on baking sheet, and toast at 350 for 5-10 minutes, being sure not to burn.
C. Meanwhile, place an additional 1/2 cup white sugar in small saucepan on medium heat. Stir occasionally until sugar is completely melted.
Remove walnuts from oven, and drop into melted sugar, stirring to coat evenly. When walnuts are coated, quickly remove them from the pan with a fork, letting excess sugar drip off, and drop separately onto waxed paper. Make sure to separate any that are sticking together with two forks-work quickly or they will stick together. Before the sugar cools, sprinkle with spoonfuls of sugar/spice mixture, and toss to coat. Let cool completely, store in tupperware until ready to make salad. |