Berry & Candied Walnut Salad
Berry Delicious.

Servings: 8

Olive oil misto
1/3 cup sugar
1/2 cup walnut halves or large pieces
1/4 cup raspberry vinegar
1 tablespoons olive oil
2 teaspoons honey
1 tablespoon low fat mayonnaise (we used Hellmans)
1/4 teaspoon fresh-ground pepper
12 ounces butter lettuce, leaf lettuce, or mixed salad greens torn into bite size pieces
1/3 cup thinly sliced red onion, rinsed and drained
1 cup berries, rinsed and drained (you can use raspberries, strawberries or blueberries
1 cup crumbled feta cheese
Salt to taste

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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