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Candied Walnut Salad

Featured in the Honolulu Star-Bulletin on January 31, 2007.

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Ingredients:

Candied Walnut Salad

Sweet, crunchy walnuts add great texture to this dish

Number of Servings: 4
Serving Size: 1/4 recipe

  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon margarine
  • 2 tablespoons brown sugar
  • 1/4 cup chopped walnuts
  • 4 cups mixed salad greens
  • 1/2 cup shredded carrots

Directions:

  1. Preheat oven to 350°F.
  2. In a small bowl, whisk together vinegar, oil, and mustard; set aside.
  3. In a small bowl, combine margarine and brown sugar.
  4. Microwave on high for 30 seconds to melt margarine, then stir well.
  5. Toss walnuts with margarine and sugar and spread on a small baking sheet.
  6. Bake for 15 to 20 minutes or until beginning to brown.
  7. In a large salad bowl, toss remaining salad ingredients with the candied nuts.
  8. Drizzle dressing over salad and toss to coat.

Exchanges per Serving:
1 Vegetable, 1/2 Carbohydrate, 2 Fat

Nutrition Information per serving:
Calories 142 (Calories From Fat 97), Total Fat 11 g (Saturated Fat 1 g), Cholesterol 0 mg, Sodium 79 mg (not appropriate for low sodium diets), Total Carbohydrate 11 g (Dietary Fiber 1 g, Sugars 9 g), Protein 2 g.

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