RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 474
| View Recipe |
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| Recipe Name: |
Strawberry-Bacon Salad with Spiced Candied Walnuts |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.45
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
2 Cups strawberries cored and sliced
1 Each cucumber, English sliced in semi-circles
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Directions:
Lightly sauce greens and mound in the center of the plate. Decorate with cucumber and strawberry slices.
Drizzle each salad with a bit more dressing in a sprial pattern, hitting the plate as well. Top with walnuts and croutons.
Serve immediately. |
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Spiced Candied Walnuts
(Add to shopping list) :
4 Cups oil, canola as needed
0.5 Teaspoon pepper, cayenne
0.25 Teaspoon pepper, black
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Directions:
In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees. While the oil is heating, bring a large pot of water to a boil. Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well. Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves. Transfer to a large bowl with a little water clinging to them. (Blanching removes some of the tannins and makes walnuts taste sweet.) While the nuts are still hot and wet, add the sugar and toss well to evenly coat. The sugar will melt on contact with the hot nuts. Keep stirring and tossing until all the sugar has melted. If bits of unmelted sugar remain on the nuts, they will not fry properly.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 1 minute. Be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks. |
Bacon Vinaigrette
(Add to shopping list) :
0.5 Cup vinegar, cider
0.25 Cup bacon drippings
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Directions:
In a small non- reactive bowl combine all ingredients. Whisk until emulsion is formed and reserve at room temperature. |
Garlic Croutons
(Add to shopping list) :
0.25 Cup oil, olive
1 to taste salt and pepper
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Directions:
Preheat oven to 350 degrees. Melt butter with olive oil in small saucepan. Mix garlic with water and add to butter mixture. Cook for 30 seconds. Place bread cubes on baking sheet. Pour butter mixture over and toss well.
Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. |
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| Nutrition per Serving: |
| Calories: |
12 |
Total Carbs: |
2.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.33 |
| Fiber: |
0.24 |
Sodium: |
0.83 |
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