Greta Kirby / Carthage Viewer and Contest Winner
Special Party Salad
Candied Walnuts:
1/3 c coarsely chopped walnuts
¼ c packed brown sugar
½ t salt
½ t ground ginger
2 t dark sesame oil
Cooking Spray
Salad:
5 c torn red leaf lettuce (about 1 large head)
5 c torn Bibb lettuce (about 2 heads)
3 c cubed Granny Smith apple (about 3 medium)
½ c thinly sliced red onion
3 oz. Cook's Ham, cut into julienne strips (about ½ cup)
½ c (2 ounces) shredded sharp cheddar cheese
Remaining ingredient:
¾ c fat-free raspberry vinaigrette
1. To prepare candied walnuts, rinse walnuts with water; drain. Combine walnuts, sugar, salt, and ginger in a small zip-top plastic bag; shaking bag to coat.
2. Heat oil in a small nonstick skillet over medium-high heat. Add walnut mixture; cook 2 minutes or until golden, stirring constantly. Pour walnut mixture onto a baking sheet coated with cooking spray; cool completely. Break candied walnuts into small pieces.
4. To prepare salad, arrange lettuces on a large platter; top with apple, onion, and cheese. Sprinkle with candied walnuts; drizzle with vinaigrette. Serve immediately. Yield: 12 servings (serving size: 1 cup).
CALORIES 141 (36% from fat); FAT 5.7g (sat 1.5g, mono .07g, poly 1.7g); PROTEIN 3.6g; CARB 20.6g; FIBER 2.3g; CHOL 7mg; IRON 0.9mg; SODIUM 304mg; CALC 75mg
