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Missy's Candied Walnut Gorgonzola Salad
Lunch American

Missy's Candied Walnut Gorgonzola Salad

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  2. 2 Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

By MissyPorkChop

Tarragon Walnut Brown Butter Sauce
Lunch American

Tarragon Walnut Brown Butter Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.
  2. 2 Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.

By John Mitzewich

Homemade Mixed Nut Butter
Lunch American

Homemade Mixed Nut Butter

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
  2. 2 Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
  3. 3 Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
  4. 4 Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

By Jalejandrof

Simply The Best Chicken Waldorf Salad
Lunch American

Simply The Best Chicken Waldorf Salad

4.7

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread chopped walnuts onto a baking sheet.
  3. 3 Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
  4. 4 Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

By Jackie

Arugula Beet Salad
Lunch American

Arugula Beet Salad

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
  3. 3 Roast in the preheated oven until beets are tender, about 40 minutes.
  4. 4 Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

By Adelma Lilliston

Roasted Beets with Goat Cheese and Walnuts
Lunch American

Roasted Beets with Goat Cheese and Walnuts

4.8

Prep
25 min
Cook
105 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
  2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).
  3. 3 Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.
  4. 4 When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).
  5. 5 Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.
  6. 6 Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.
  7. 7 Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.
  8. 8 Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens, chives, and toasted walnuts. Serve warm.

By John Mitzewich

Chicken Broccoli Salad
Lunch American

Chicken Broccoli Salad

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine broccoli, chicken, walnuts, and green onions in a large bowl.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
  3. 3 Pour mayonnaise dressing over broccoli mixture; toss to coat.
  4. 4 Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

By JeriM in Austin, Tx

Easter Egg Salad With Beets
Lunch American

Easter Egg Salad With Beets

4.0

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
  2. 2 Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.

By J Cantos

Extreme Banana Nut Bread 'EBNB'
Lunch American

Extreme Banana Nut Bread 'EBNB'

4.7

Prep
15 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Sift flour, baking soda, and salt into a large bowl.
  3. 3 Cream sugar and butter together in a separate bowl. Stir in bananas, eggs, and walnuts until well blended.
  4. 4 Pour wet ingredients into flour mixture and stir just until blended.
  5. 5 Divide the batter evenly between the two prepared pans.
  6. 6 Bake in the preheated oven until a paring knife inserted into the crown of each loaf comes out clean, 60 to 70 minutes.
  7. 7 Remove from the oven and let loaves cool in the pans for at least 5 minutes. Turn out onto a cooling rack, and let cool completely, about 30 minutes.
  8. 8 Slice and serve. For more intense flavor, wrap each loaf in aluminum foil to keep in the moisture, then refrigerate for at least 2 hours before serving.

By SASEIGEL

Farro Salad with Asparagus and Parmesan
Lunch American

Farro Salad with Asparagus and Parmesan

4.8

Prep
20 min
Cook
55 min
Total
795 min

Instructions

  1. 1 Soak farro in a large bowl of water for at least 12 hours. Drain.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in drained farro and return to a boil. Reduce heat to medium and cook farro uncovered, stirring occasionally, for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  3. 3 Meanwhile, fill another large pot with lightly salted water and bring to a boil. Add asparagus and cook, uncovered, until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and chop. Set aside.
  4. 4 Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with about 3/4 cup Parmesan cheese; toss until evenly mixed. Top with remaining 1/4 cup Parmesan cheese and serve at room temperature.

By Duncan

Flourless Banana Honey Cake
Lunch American

Flourless Banana Honey Cake

2.5

Prep
20 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
  2. 2 Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
  3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
  4. 4 Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
  5. 5 Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
  6. 6 Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

By Zombie

Pear and Gorgonzola Salad
Lunch American

Pear and Gorgonzola Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
  2. 2 Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
  3. 3 Divide salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts.

By KATHY A

Chicken Salad with Apples, Grapes, and Walnuts
Lunch American

Chicken Salad with Apples, Grapes, and Walnuts

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Toss together chicken, apples, walnuts, red onion, celery, and lemon juice in a large bowl.
  2. 2 Whisk together yogurt, salad dressing, and mayonnaise in a small bowl; pour over chicken mixture and stir to coat. Gently fold in grapes.

By Jo Stinnett-Junkins

Blonde Brownies
Lunch American

Blonde Brownies

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
  2. 2 Sift together sifted flour, baking powder, salt, and baking soda in a medium bowl. Stir in chopped nuts; set aside.
  3. 3 Mix brown sugar and melted butter in a large bowl until combined; cool slightly.
  4. 4 Stir beaten egg and vanilla into brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined. Spread batter into the prepared baking pan. Sprinkle chocolate chips on top.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

By Sue Bush

A Different Carrot Raisin Salad
Lunch American

A Different Carrot Raisin Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine carrots, raisins, walnuts, celery, and coconut in a large bowl.
  2. 2 Whisk together mayonnaise, sour cream, vinegar, sugar, and salt in a medium bowl until well combined; stir into carrot mixture until evenly coated. Chill in the refrigerator before serving, 2 to 3 hours.

By Karena

Best Broccoli Salad Ever!
Lunch American

Best Broccoli Salad Ever!

4.4

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and dressing is smooth.
  2. 2 Combine broccoli, grapes, walnuts, cranberries, sunflower seeds, red onion, and bacon bits in a large bowl; drizzle dressing over salad and gently toss until evenly coated.
  3. 3 Cover bowl with plastic wrap; refrigerate 3 to 4 hours. Stir before serving.

By Nancy Gibson

Tangy Pear and Blue Cheese Salad
Lunch American

Tangy Pear and Blue Cheese Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
  2. 2 In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

By LARAL

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese
Lunch American

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.

By Monica

Harvest Salad
Lunch American

Harvest Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spread walnuts in a single layer on a baking sheet. Toast in the preheated oven until walnuts begin to brown, about 5 minutes.
  3. 3 Combine walnuts, spinach, tomatoes, avocado, red onion, cranberries, and blue cheese in a large bowl.
  4. 4 Whisk walnut oil, jam, and vinegar together in a small bowl: season with salt and black pepper. Pour over salad; toss to coat.

By Allrecipes Member

Cucumber and Pea Salad
Lunch American

Cucumber and Pea Salad

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  2. 2 Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

By Allrecipes Magazine

Pawpaw Bread
Lunch American

Pawpaw Bread

4.6

Prep
10 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch pan with cooking spray.
  2. 2 Combine sugar and butter in a large bowl; beat together until smooth. Add pulp, water, and eggs; beat until well combined. Stir in flour, walnuts, baking soda, salt, and baking powder. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 75 minutes. Let cool before serving, about 30 minutes.

By Amaranth

Avocado and Mango Salad
Lunch American

Avocado and Mango Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
  2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
  3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion