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Ingredients: 1/2 Cup(s) walnuts; coarsely chopped 1 Tablespoon(s) water 4/23 Ounce(s) sugar 1 Teaspoon(s) cayenne 1 Ounce(s) salt 3/4 Ounce(s) extra virgin olive oil 1 1/2 Tablespoon(s) olive oil 1/16 Cup(s) balsamic vinegar 1 Bunch(s) watercress 2 head belgian endive, red; sliced crosswise 1 asian pear; thinly sliced Directions: Combine walnuts, 1 T water, sugar, cayenne, salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temp) Whisk oils, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts. Contributor: Bon Appetit January 2004 p 88
Check some related videos Similar recipes: Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Contributor: Bon Appetit September 1997 Rice polaf salad Combine all ingredients and toss together. Chill 1 hour. Just before serving, pour dressing of your choice over salad. Toss and serve. Alaska salmon salad sandwich Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices, top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches. Nutr Orange salad Combine apricots and pineapples; add 1 cup pienapple or apricot juice or use 1/2 cup of each. Dissolve gelatin in hot water (Jello). Add combined fruit and juice and stir well. Add marshmallows and let set until firm. Serve with dressing and grated americ Basil potato & egg salad 1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. 2. Meanwhile, in a medium bowl, compine yogurt, scallions, may Chicken and barley salad Bring water to a vigorous boil in a medium saucepan over high heat. Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain if necessary; cool. Toss barley with rem Wilted lettuce salad (vegan) Slice the potato, the onion and the pepper. Put them in the oven and bake at 400 about 20 minutes or until done. Meanwhile, clean and tear the lettuce and put on a plate. Sprinkle the lettuce lightly with your favorite vinegar. When the veggies are done, Lamb salad with gremolata dressing Mix olive oil through parmesan thoroughly for the dressing. Grill lamb tenderloins until medium rare. Toss mixed greens, roasted red pepper, red onion and small amount of dressing to coat greens. Serve lamb tenderloins over salad and drizzle with more dre Chinese pasta salad Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set asi Sesame salad dressing Enjoyable on a garden salad. Shrimp & asparagus salad Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, Baja chicken pasta salad * The chicken breast should be boneless, skinless and weigh about 3/4 of a pound. ** You should use 1 6-oz package of diced mixed fruit. There should be about 1 1/2 cups of the mixture. Heat enough salted water to cover Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and Asparagus salad with raspberry vinegrette Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetabl Snow pea and red pepper salad Remove strins and tops from snow peas. Blanche for 1 minute in boiling water. Drain immediately and plunge into ice water to make them crisp. Drain again and dry. Slice mushrooms. Dice peppers into small pieces. Combine garlic, v Summertime new potato salad In large bowl, combine potatoes, bell peppers, celery, red onion, chives and parsley, tossing gently to mix. In small bowl, combine oil, vinegar, thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to combine. Serve at roo Waldorf salad In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste. Core apples, cut into bite size pieces, dice celery. Add both to salad bowl, fold in nuts. Chill up to two hours. Toss before serving. variations: banana Wild rice and cranberry salad In a 3 qt saucepan over high heat, bring the water to a boil. Add the rice and bay leaves. Cover, reduce heat to med and cook for 40 - 50 min, o until the rice is tender and the water is absorbed. Discard bay leaves. Fluff rice with a fork and c 24 hour fruit salad Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator. Picnic potatoe salad Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day befor Greek style salad Mix all ingredients in a large mixing bowl. Toss with vinaigrette. Warm caesar potato salad Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top wit Arugula salad with manchego, apples and carmelized walnuts Boil bals amic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes. Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsami Rosemary turkey salad Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On Individual Serving Plates. Top Each With 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture Onto E Asian spinach salad dressing Whisk all ingredients together. Contributor: ksl.com recipes Dilly beef salad Combine beef, green pepper, sliced olives, and chopped pickled onion; chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and lemon juice; mix well and add to meat mixture. Toss lightly. Chill at least 1 hour. Garnish with pic Basil tortellini salad Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. In a large mixing bowl combine pasta, sweet pepper, broccoli, and carrot. For dressing, in a small bowl stir together the mayonnaise, parmesan cheese, basil, milk 3 3 rotini salad Prepare pasta according to package directions; draub, Rinse under cold water and drain again. In large bowl, stir together the pasta, all beans, onion, and bell pepper. In a small bowl, prepare the dressing by stirring together mustard, oil, Vegetable cottage cheese salad Completely dissolve gelatin in boiling water. Add cold water and vinegar. Measure 1 cup gelatin mixture; divide evenly among 3 individual plastic containers (for brown bagging) or serving dishes. Chill until set but not firm. Add remainin White and green asparagus salad Salad: Cook fresh asparagus in boiling water until crisp-tender, 2 to 3 minutes. Drain; rinse with cold water and drain. Refrigerate until chilled. Arrange green and white asparagus on lettuce on salad plates or serving platter. Make dressing; spoon ov Tossed salad with radishes, red onion, bell peppers, carrots Dandelion salad with hot bacon dressing Tear the washed greens as you would for any garden salad and place in a bowl. Fry the bacon until crisp (or used pre-cooked bacon or bacon pieces). Remove and drain on paper towels, saving the fat for the dreassing. Boil 4 of the eggs for 15 minutes. Then Italian potato salad (harper) Heat 1-inch of water (salted if desired) to boiling in a 2 quart saucepan. Add the potatoes and cover. Heat to boiling again and reduce the heat to simmer the potatoes for 30 to 35 minutes or until tender, then drain and cool. Cut the potatoe Roasted pear salad Preheat the oven to 550F degrees. In a large bowl, mix the butter, honey, and cinnamon. Add the pears and toss well. Spread the pear mixture on a baking sheet and roast in the oven for 20 minutes, toss them once halfway through. In the same bowl Seared ahi tuna salad Make dressing: Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper. Make wontons: Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375F. Working in batc Curried floret salad In a large bowl, combine the broccoli, cauliflower and cranberries. In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended. Pour over broccoli mixture and toss to coat. Cover 24 hour layered garden salad container with lid. (Any combination and/or quantity of salad ingredients can be used to suit your tastes or preferences.) On top of this salad mixture, layer the next three ingredients in the order listed. (These ingredients should not be altered Apple-pear salad Preheat oven to 350F degrees. Combine oil, cider, cider vinegar, and honey in a small jar with a tight-fitting lid; shake well to combine. Toast pecans on baking sheet in preheated oven for 7 minutes or until crisp and fragrant; set aside. Arr Asparagus salad 1. Drain asparagus, trying to keep spears whole. 2 Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus. 4. Garnish w Rosemary's chicken salad Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY'S CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese a Bistro moncur potato & mussel salad Steam potatoes until tender. Clean mussels and open by placing in a large pan with a tight fitting lid and heating. Remove mussel meat from shells. Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water. Rub a bowl with t Brocoli salad Toss and marinate 4 hours or overnight. Fusilli salad Boil pasta according to directions minus 1 minute. Drain, cool and set aside. In a food processor, pulse together the pickled veggies, the tabbouleh and the olives. Toss the pasta with the oils and fold in the mixture. Gently mix in the tomatoes. Salt and Tossed salad crisscross Find your own favorites, then mix and match to suit the occasion. To the salad greens I have used cabbage, either green or red, or both, or sprouts To the salad sparkers, I MUST have broccoli. Also I have used any of the salad sparkers to make New red potato salad In a large saucepan cook potatoes in boiling salted water, covered, for 13 to 15 minutes till tender but firm. Drain potatoes well. For dressing: In a large mixer bowl combine yogurt, green pepper, onion, dill pickle, olives, pimiento, salt, and p Primavera salad with warm dressing Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain. In large pot of boiling water, blanch snow peas for 1 minute. Chill in ice bath until cold. Blanch carrots, then Chilled rice salad Cook rice according to package directions and allow to cool. Rinse and drain arame. Soak for 20 minutes in enough water to cover. Drain and set aside. Steam peas and allow to cool. Combine vegetables, scallions and daikon. Gently fol French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaig Treska (fish salad) 1. Put TUNA in boiling water with BAY LEAVES, 1 cup of VINEGAR, BLACK PEPPERCORNS and cook for approx 25 minutes. 2. Drain and discard BAY LEAVES and BLACK PEPPERCORNS. 3. Mash TUNA into small pieces with a fork, do not use a meat processor as the pieces Turkey macaroni salad Cook the macaroni according to the package directions and drain. Rinse with cold water and drain again. Rinse the frozen peas with cold water to separate and drain. Mix the macaroni, peas and remaining ingredients except the lettuce. Cover and refriger