Festive Tossed Salad with Walnuts Recipe

5 5 5
Festive Tossed Salad with Walnuts Recipe
Festive Tossed Salad with Walnuts Recipe photo by Taste of Home
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Festive Tossed Salad with Walnuts Recipe

Read Reviews
5 5 5
Publisher Photo
This is a delightful salad that has a wonderful blend of flavors. It has a crunchy texture and looks good, too, with its variety of colors.
Recommended: 30 Fall Harvest Salads
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup coarsely chopped walnuts
  • 3 tablespoons butter or margarine
  • 1/4 cup sugar
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 12 cups torn mixed salad greens
  • 3/4 cup dried cranberries
  • 4 ounces crumbled feta or blue cheese
  • DRESSING:
  • 1/4 cup red wine vinegar or cider vinegar
  • 1/4 cup vegetable oil
  • 1/2 cup loosely packed fresh parsley sprigs
  • 1/4 cup chopped red onion
  • 2 garlic cloves, peeled
  • 1 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt. In a salad bowl, toss the greens, cranberries, cheese and walnuts.
Place the dressing ingredients in a blender or food processor; cover and process until smooth. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing. Yield: 12 servings.
Originally published as Festive Tossed Salad in Country December/January 2001, p49

Nutritional Facts

1 each: 209 calories, 15g fat (4g saturated fat), 13mg cholesterol, 210mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 5g protein.

  • 1 cup coarsely chopped walnuts
  • 3 tablespoons butter or margarine
  • 1/4 cup sugar
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 12 cups torn mixed salad greens
  • 3/4 cup dried cranberries
  • 4 ounces crumbled feta or blue cheese
  • DRESSING:
  • 1/4 cup red wine vinegar or cider vinegar
  • 1/4 cup vegetable oil
  • 1/2 cup loosely packed fresh parsley sprigs
  • 1/4 cup chopped red onion
  • 2 garlic cloves, peeled
  • 1 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt. In a salad bowl, toss the greens, cranberries, cheese and walnuts.
  2. Place the dressing ingredients in a blender or food processor; cover and process until smooth. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing. Yield: 12 servings.
Originally published as Festive Tossed Salad in Country December/January 2001, p49

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Reviews forFestive Tossed Salad with Walnuts

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MY REVIEW
shortiegrace User ID: 2116697 80899
Reviewed Feb. 27, 2014

"This was delightful. Sever it at a hospitality room. They thought it was wonderful."

MY REVIEW
shell7293 User ID: 5815824 65101
Reviewed Nov. 20, 2011

"Whoops - meant to add that I have used blue cheese in place of the feta and it was equally as good! Also, do not skip toasting the walnuts - this is what makes this recipe so good."

MY REVIEW
shell7293 User ID: 5815824 81830
Reviewed Nov. 20, 2011

"I wish I could give this recipe 6 stars - it is HANDS DOWN the best salad recipe I have ever made. I have lost track of the amount of times I have been asked for the recipe."

MY REVIEW
dmaier User ID: 1405178 32427
Reviewed Feb. 16, 2011

"My Christmas menu also includes this salad. It is the most requested item! I make a double batch and there is NEVER any left."

MY REVIEW
vikki1413 User ID: 1074593 26417
Reviewed Nov. 9, 2010

"This is my husband most favorite salad. He is always asking for it. I double the dressing recipe. He can't get enough of it. Thanks for such a good recipe."

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