Autumn Walnut Salad
December 6, 2007 Other Contributors
About
This salad was created by Chef Natalie Normand. All ingredients are to taste so have fun experimenting!
Jacqueline Howell photo / Pexels.com
Ingredients
| Walnuts, chopped | ||
| Tamari sauce | ||
| Dried cranberries | ||
| Dried apricots, chopped | ||
| Raisins | ||
| Sunflower seeds, toasted | ||
| Romaine lettuce | ||
| Baby Spinach | ||
| Red onion, chopped | ||
| Raspberry vinaigrette |
Directions
- Toss walnuts in Tamari sauce.
- _Toast in 350 degree oven for about 10 minutes or until browned. Flip them after about five minutes. Watch them carefully to ensure they do not burn. When done, set aside to cool.
- Mix together fruits, sunflower seeds and leafy greens.
- Add cooled walnuts.
- Serve with your favourite raspberry vinaigrette.
Natalie graduated from Chef Training at Algonquin college in 2000. She has worked in different hospitality fields such as catering and fine dining. During an extended trip to New Zealand, Mexico and Australia, Natalie worked in various restaurants; she was the cold buffet chef at Club Med, Cancun for six months.
George Hodan Photo / PublicDomainPictures.net
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