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Sweet and Spicy Tossed Salad

 Sweet and Spicy Tossed Salad
Here's a tongue-tingling medley that combines sweet cherries and walnuts spiced with ginger, cayenne and curry. Plus, the maple vinaigrette is delightfully different from other salad dressings. If you like, toss in some dried cranberries or raisins. —Mardee Thomas, Fortson, Georgia
22 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/3 cups walnut halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • DRESSING:
  • 1/3 cup cider vinegar
  • 3 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • SALAD:
  • 2 packages (5 ounces each) spring mix salad greens
  • 1 package (5 ounces) dried cherries
  • 1 small red onion, thinly sliced
  • 1 cup shaved Parmesan cheese

Directions

  • In a small bowl, combine walnuts and butter. Add the sugar, ginger,
  • curry, salt and cayenne; toss to coat. Spread in a single layer in
  • an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350°
  • for 8-10 minutes or until golden brown, stirring occasionally. Set

2 of 2

Sweet and Spicy Tossed Salad (continued)

Directions (continued)

  • aside.
  • In a small bowl, whisk the vinegar, syrup, mustard, salt and pepper.
  • Gradually whisk in oil. In a salad bowl, combine the salad greens,
  • cherries and onion. Drizzle with dressing and toss to coat. Sprinkle
  • with cheese and toasted walnuts. Serve immediately.
  • Yield: 22 servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 173 calories, 14 g fat (3 g saturated fat), 5 mg cholesterol, 130 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g protein.