This is a fall favorite that we serve at our
annual Lasagna dinner. The fruit and light vinegar based dressing
tastes great with a pasta dinner.
INGREDIENTS:
8 Cups
mixed baby salad greens
1 Basket (about 6 ounces) baby kiwi
1 Avocado, peeled and sliced
¼ Small red onion, cut into thin slices
¼ Cup crumbled goat cheese
(or, use feta or other flavorful cheese
of your choice)
½ Cup caramelized walnuts (recipe follows)
½ Cup oil and vinegar based salad dressing
DIRECTIONS:
Place clean salad greens in large bowl. Arrange a mound of baby kiwi in the
middle and fan sliced avocado and red onion around the kiwi. Sprinkle salad
with goat cheese and walnuts: chill until ready to serve. Pass salad with
dressing on the side or toss just before serving.
Caramelized walnuts: In small pan, combine 1/2 cup walnut halves and pieces
with I tablespoon water, 2 teaspoons sugar and 2 teaspoons butter. Cook over
medium heat, stirring occasionally, to coat nuts, about 5 to 6 minutes,
until walnuts are toasted and the glaze is caramel color. Place on a sheet
of aluminum foil to cool.
Yields 4 portions
This a great seasonal harvest salad. We
have substituted figs for the kiwi. We have also added a few mandarin
orange slices and substituted roasted almonds for the walnuts.
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