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Little Nutty Salad Recipe from Whispering Canyon Cafe, Wilderness Lodge


6 oz lettuce mix
1 1/2 oz tillamook cheddar cheese
3 oz roasted walnut vinaigrette dressing
1 oz candied walnuts
1 grilled chicken breast

Roasted Walnut Vinaigrette Dressing:
1/4 lb roasted walnuts
4 oz honey
3 oz onions
4 oz white vinegar
8 oz olive oil
Salt and pepper to taste

Candied Walnuts:
8 oz walnuts
4 oz maple syrup


Prepare the roasted walnut vinaigrette dressing and candied walnuts as directed. Toss lettuce mix in the dressing and place in a serving bowl. Top with cheese and candied walnuts and top with grilled chicken

Roasted Walnut Vinaigrette Dressing:
Spread walnuts on a baking sheet and place in the oven at 350°F until golden brown. Place the walnuts in a food processor with the honey, vinegar and onions, and mix until smooth. Add olive oil in increments, mixing well between additions. Season with salt and pepper to taste.

Candied Walnuts:
Mix walnuts and maple syrup. Spread on baking sheet and place in oven at 350°F until golden brown. Cool and reserve for garnish.



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