Leaves, candied walnuts and dressing

Red and green - Christmas colours. However, this salad is festive all year round.

Leaves, candied walnuts and dressing


Serves 4

Candied walnuts:
¼ cup walnut pieces
¼ cup cranberry jelly

Cranberry dressing:
½ cup cranberry jelly, sieved
2 Tbsp white vinegar
2 Tbsp canola oil

4 cups lettuce leaves


Preheat oven to 100˚C.
Mix walnuts and cranberry jelly together and place on a baking tray in preheated oven. Bake for 2-3 hours, turning occasionally until walnuts are coated and not sticky.
Combine cranberry jelly, vinegar and oil together.
Arrange salad leaves on serving plates. Top with walnuts and serve with dressing on the side.

For more salad ideas go to the Resources section, and download the Salad selections poster.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1050kj
Protein 2.9g
Total fat 11.9g
- saturated fat 1.3g
Carbohydrates 33.0g
- sugars 31.7g
Fibre 1.9g
Sodium 4mg

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