The varied colors and textures on this holiday classic give it an American holiday feel. The glazed walnuts are the star of this salad and are accompanied by cranberries and tangy blue cheese for an added treat. Best of all, you can make the dressing and cut the salad ahead of time. When ready to serve, just assemble and enjoy.
Walnut & Blue Cheese Wedge Salad
Walnut
Holiday & Special OccasionSaladSide Dish
Appetizer
Gluten FreeVegetarian
prep
15
minscook
15
minsmake
6
servings2 tablespoon
honey
1 teaspoon
vegetable oil
3/4 cup
Fisher® Walnut Halves & Pieces
1/3 cup
mayonnaise
1/4 cup
sour cream
1 tablespoon
red wine vinegar
1 tablespoon
Worcestershire sauce
5 ounces
crumbled blue cheese, divided
1/2 cup
dried cranberries
2 large heads
iceberg lettuce, each cut into 3 wedges
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F. Mix honey and oil in small bowl. Add Fisher® Walnuts; toss to coat. Spread onto parchment paper-lined baking pan. Bake 12 minutes, stirring halfway. Cool completely.
- Whisk mayonnaise, sour cream, vinegar and Worcestershire in small bowl until blended. Reserve 6 tablespoons blue cheese and stir remaining cheese into mayo mixture.
- Place 1 lettuce wedge onto each plate. Drizzle with dressing, reserved cheese, cranberries and nuts. Serve immediately.
PRODUCT USED
Tips
Dressing may thicken after refrigerating. Thin with a small amount of milk, if necessary.
