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Asian Coleslaw with Candied Walnuts
Lunch Asian

Asian Coleslaw with Candied Walnuts

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
  2. 2 To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

By Kikkoman

Crunchy Romaine Toss
Lunch Asian

Crunchy Romaine Toss

4.8

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add walnuts and ramen noodles; cook and stir until toasted, about 5 minutes. Transfer to a paper-towel-lined plate; set aside until cooled.
  2. 2 Whisk vegetable oil, sugar, vinegar, soy sauce, salt, and black pepper together in a small bowl.
  3. 3 Combine romaine lettuce, broccoli, walnut-ramen noodle mixture, and green onions in a large serving bowl. Add vinaigrette; toss to coat.

By Susan LeBlanc

Grape-Walnut Salad
Lunch

Grape-Walnut Salad

3.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.

By Adrienne

Sweet Potato Salad
Lunch

Sweet Potato Salad

4.1

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
  2. 2 In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

By Christal Holloman

Chocolate-Cranberry Energy Bars
Lunch

Chocolate-Cranberry Energy Bars

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
  3. 3 Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until set, about 10 minutes.

By BoKristensen

Waldorf Cabbage Salad
Lunch

Waldorf Cabbage Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
  2. 2 In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.

By Erik Owens

Ham Pineapple Sandwiches
Lunch

Ham Pineapple Sandwiches

3.8

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a saucepan, combine the pineapple and sugar. Bring to a boil, then cook over medium heat, stirring constantly, until thickened, 5 to 10 minutes. Remove from the heat and cool. When cool, stir in the walnuts.
  2. 2 In a medium bowl, stir cream cheese to soften, then stir in enough milk to make it easy to spread. Blend in the pineapple mixture. This part can be made the day before if you like.
  3. 3 Spread about 2 tablespoons of the pineapple mixture onto one side of 12 slices of bread. Top each one of these with 5 thin slices of ham. Top with remaining bread slices.

By TERIJH

Blue Cheese, Walnut, and Chicory Salad
Lunch

Blue Cheese, Walnut, and Chicory Salad

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
  2. 2 Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
  3. 3 Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
  4. 4 Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
  5. 5 Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

By John Mitzewich

Apple Walnut Salad
Lunch

Apple Walnut Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
  2. 2 Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
  3. 3 Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

By Shana

Chicken Salad Tea Sandwiches
Lunch

Chicken Salad Tea Sandwiches

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
  2. 2 Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

By Isara

Christie's Salad
Lunch

Christie's Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
  2. 2 Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

By Kristie Ann

Beet, Walnut and Prune Salad
Lunch European

Beet, Walnut and Prune Salad

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
  2. 2 Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

By Irene

Gran's Date Bars
Lunch

Gran's Date Bars

4.7

Prep
15 min
Cook
33 min
Total
48 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring dates and water to a boil in a saucepan over medium heat. Reduce heat; simmer and stir until thick, 3 to 4 minutes. Remove from heat; stir in vanilla extract.
  3. 3 Combine oats, flour, brown sugar, walnuts, salt, and baking soda in a large bowl. Add melted butter; mix until blended.
  4. 4 Pour 2/3 of the oat mixture into an 8-inch square baking dish, pressing over the bottom and sides. Spread the date mixture over the oats; crumble remaining oat mixture evenly on top. Press down lightly.
  5. 5 Bake in the preheated oven until golden, about 25 minutes.

By cherie

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

Garbanzo Bean Salad
Lunch

Garbanzo Bean Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
  2. 2 Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
  3. 3 Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

By Dottie

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

Date-Marshmallow Waldorf Salad
Lunch

Date-Marshmallow Waldorf Salad

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place the apples in a medium serving bowl and sprinkle with sugar, lemon juice and salt. Stir in the celery, dates and walnuts. In a separate bowl, whip the cream with an electric mixer until it can hold a peak. Mix in mayonnaise and gently fold into the apple mixture along with the marshmallows. Refrigerate for at least 1 hour before serving.

By Linda