photography scans via Oprah magazineThis recipe is adapted from Oprah magazine and it is light and delightful!
Tangy Autumn Greens with Tamari-Roasted Walnuts, Dried Cherries and Stilton
Why not start your Thanksgiving meal with a beautiful, seasonal salad?
Fill up on the good greens and there is less room to over indulge on, oh let's say, stuffing!
This salad would also be great tossed with left over turkey for a quick and satisfying lunch.
Tangy Autumn Greens with Tamari-Roasted Walnuts, Dried Cherries and Stilton
makes 10 side salads
1 tablespoon tamari
2 teaspoons molasses
Salt and freshly ground pepper
Pinch cayenne pepper
1 cup walnut halves
1/2 cup apple juice
1/2 cup balsamic vinegar
3/4 cup dried cherries
1 teaspoon extra-virgin olive oil
9 ounces mixed full-flavored salad greens such as arugula
1 small red onion , peeled and thinly sliced
1 cup crumbled blue cheese, feta or goat cheese
To make the walnuts, preheat oven to 350F. In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended. Add nuts and toss until coated. With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned. Remove from oven and let cool completely on rack. Set aside.To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils. Place cherries in a small bowl. Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes. Strain juice mixture from cherries into the same saucepan. Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup. Transfer juice mixture to a small bowl and blend with oil. Set aside to cool completely.In a large bowl, combine greens, walnuts, red onion, cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and marinated cherries. Whisk dressing just before drizzling over salad. Toss salad gently and briefly to prevent cheese from clumping.
2 teaspoons molasses
Salt and freshly ground pepper
Pinch cayenne pepper
1 cup walnut halves
1/2 cup apple juice
1/2 cup balsamic vinegar
3/4 cup dried cherries
1 teaspoon extra-virgin olive oil
9 ounces mixed full-flavored salad greens such as arugula
1 small red onion , peeled and thinly sliced
1 cup crumbled blue cheese, feta or goat cheese
To make the walnuts, preheat oven to 350F. In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended. Add nuts and toss until coated. With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned. Remove from oven and let cool completely on rack. Set aside.To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils. Place cherries in a small bowl. Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes. Strain juice mixture from cherries into the same saucepan. Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup. Transfer juice mixture to a small bowl and blend with oil. Set aside to cool completely.In a large bowl, combine greens, walnuts, red onion, cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and marinated cherries. Whisk dressing just before drizzling over salad. Toss salad gently and briefly to prevent cheese from clumping.
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