Candied Walnut Butter Salad

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Line a large cookie sheet with foil and spray with nonstick spray.

3. 3

   In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice.

4. 4

   Bring to a simmer, and then add walnuts.

5. 5

   Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.

6. 6

   In a small bowl, mix cinnamon and remaining 3 tablespoons sugar.

7. 7

   Toss walnuts in cinnamon-sugar.

8. 8

   Place walnuts in single layer on prepared cookie sheet.

9. 9

   Bake until walnuts appear crystallized and toasted, about 8 minutes.

10. 10

    Set aside

11. 11

    Place 4 to 6 dry lettuce leaves on each plate.

12. 12

    Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed.

13. 13

    Drizzle 2 tablespoons of dressing on top of each salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.