Berry & Candied Walnut Salad
Lay a 10- to 12-inch-long sheet of foil on a heatproof surface and spray lightly with oil (I really prefer using the releaase foil by Reynolds as well - no stick)
In an 8- to 10-inch frying pan over medium-high heat, combine sugar and walnuts. Shake and tilt pan often until sugar is melted and amber-colored and until nuts are coated, 4 to 5 minutes total. At once pour candied walnuts onto foil. Let cool until hard, 12 to 15 minutes. Discard foil; breaky into chunks, put in a heavy plastic food bag, and hit gently with a flat mallet to break into small pieces. If making ahead, store airtight up to 2 days.
In a wide shallow bowl, whisk vinegar with oil, honey, mayonnaise, and pepper.
Add lettuce, onion, berries, cheese, and candied walnuts. Toss and season to taste if desired.
Per Serving): 166 Calories; 10g Fat (53.6% calories from fat); 3g Saturated Fat; 5g Protein; 15g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 227mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
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