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Salads
Makes 8 servings
If you want a heartier salad, add sliced apples or pears.
In a 10-inch Cuisinart® skillet, cook the walnuts, brown sugar, salt, cayenne and 1 teaspoon of walnut oil over medium-high heat. Cook until the sugar caramelizes and coats the nuts, about 5 minutes, stirring occasionally to separate the nuts. Transfer to a baking sheet covered with waxed paper to cool. (Note: Caramelized nuts will keep in a tightly sealed container at room temperature for several days.) Place the orange zest and salt in the work bowl of the Cuisinart® MiniPrep Plus. Pulse using Chop to chop the zest, the process continuously until it is finely chopped. Add the walnut oil, vinegar, cranberry sauce, and mustard. Process until emulsified, about 10 - 15 seconds. Allow vinaigrette to stand for 10 minutes for flavors to blend. Place the spinach in a large bowl. Drizzle with half the dressing (about ½ cup or to taste) and toss to coat. Refrigerate remaining vinaigrette for another salad. Garnish with the caramelized walnuts.
A light and delicious salad that's perfect in any season. Add grilled shrimp or chicken for a light lunch.