Bibb Lettuce Salad with Candied Walnuts, Oranges, and Feta

Bibb Lettuce Salad with Candied Walnuts, Oranges, and Feta
Bibb Lettuce Salad with Candied Walnuts, Oranges, and Feta
Carol Gilbert of Saratoga, California, writes: "I've been many things in my life — including a teacher and a stay-at-home mom — but now, at 63, I am a one-person technical documentation department for a start-up company. The hours are not nine to five, so I can't put vast amounts of time into cooking these days, but I have never lost my love for it. Nevertheless, I cook about five nights a week for myself and my husband, David. Despite the long days, I want to have a home-cooked meal in the evening. So, I'm organized: I draw up a weekly menu plan, make a shopping list, and take one trip to the market. I could not survive without my plan!" You can substitute Boston or butter lettuce if Bibb isn't available. Save even more prep time by using packaged candied walnuts or other nuts that are now widely available and are often displayed in the produce or snack aisles of the supermarket.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Salad Cheese Citrus Leafy Green Nut Side Bake Roast Quick & Easy Winter Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
  • 2 tablespoons water
  • 1/4 cup white wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 cup walnut pieces
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon dry mustard powder
  • 2 oranges
  • Carbohydrate 17 g(6%)
  • Cholesterol 19 mg(6%)
  • Fat 30 g(46%)
  • Fiber 3 g(11%)
  • Protein 5 g(11%)
  • Saturated Fat 6 g(30%)
  • Sodium 199 mg(8%)
  • Calories 347

Preparation Preheat oven to 325°F. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar; toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet. Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in walnut and olive oils. Season dressing with salt and pepper. Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.

Preparation Preheat oven to 325°F. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar; toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet. Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in walnut and olive oils. Season dressing with salt and pepper. Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.

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