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|Michael in Phoenix||
Big hit on Christmas Eve, from Pat No/Cal, deserving of re-post: Cranberry Walnut Salad. REC inside
Joined: Dec 9, 2005
Posted to Thread #30050 at 3:36 pm on Dec 28, 2017
I received a request for a casual Italian dinner for family and friends (about 25 people) this Christmas Eve, and I served this delicious salad that we've had many times. So often, the "side salad" goes uneaten, but not this one!
Served several appetizers, Tortellini Soup, House Bread, Manicotti and Italian Beef Sliders, along with this salad. Nothing fancy at all, very basic comfort-food, served buffet-style.
A good time was had by all... Thanks Pat!
Pat's notes: My notes and adjustments are in parentheses. I also really like to add crumbled blue cheese or gorgonzola and fresh avocado chopped.
Cranberry Walnut Salad
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup)
1/2 cup lightly toasted chopped walnuts, or pecans
1/2 cup dried cranberries
salad greens to serve 8, about 1 bag mesclun mix (OR sometimes I use hearts of romaine lettuce)
Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve. (Toss greens with a small amount of dressing, adding more as needed, being careful not to add too much.) Can also put dressing in a zip lock bag, open a corner and let the dressing pour out slowly as someone else mixes the greens. Any leftover dressing goes into the refrigerator and if none is left, the ziplock bag is simply tossed out.......nothing to wash.
Source: Karen/NoCal from Dacor Appliance chef's demonstration
Cranberry Walnut Salad to serve 32
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup soy sauce
4 tsp. minced shallot
4 tsp. minced garlic
4 tsp. Dijon mustard
2 cups olive oil (original recipe called for 4 cups)
2 cups lightly toasted chopped walnuts, or pecans
2 cups dried cranberries
salad greens to serve 32, about 4 bags mesclun mix
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Other messages in this thread:
- 30050. Big hit on Christmas Eve, from Pat No/Cal, deserving of re-post: Cranberry Walnut Salad. REC inside - Michael in Phoenix - 3:36pm on 12/28/17 (7)
- I just saw that Pat credited Karen/NoCal with the original recipe, but included her own notes. - Michael in Phoenix - 3:39pm on 12/28/17
- Those Dacor demonstrations used to be done in new homes or remodeled homes which had purchased - KarenNoCA - 3:48pm on 12/28/17
- They're pros, for sure! [NT] - Michael in Phoenix - 4:08pm on 12/28/17
- I made this salad subbing pecans for Christmas Day Dinner- it is my favorite. - CathyZ from Kauai - 4:56pm on 12/28/17
- My major change to the dressing was cutting the oil by half, it really concentrates - Pat-NoCal - 6:00pm on 12/30/17
- Yup- I always use your recommendation of half a cup instead of a whole cup. Delicious. [NT] - CathyZ from Kauai - 11:03pm on 12/30/17
- Yep, I make your version. I love this salad! [NT] - MariaDNoCA - 12:04am on 01/01/18