Orange Walnut Salad Paula Deen Rezept

Zubereitung von Orange Walnut Salad Paula Deen

1. In a large salad bowl, combine 6 cups of mixed lettuce (e.g., romaine, butter lettuce), 4 cups baby spinach, 3 oranges (peeled and segmented, see step 7 & 8 for details), and 1/2 cup thinly sliced red onion.
2. Melt 2 tablespoons of butter in a small skillet over medium heat. Add 1 cup walnut halves and sauté until lightly browned, about 3-5 minutes. Set aside.
3. Sprinkle the toasted walnuts evenly over the lettuce mixture.
4. To make the dressing, combine 1/2 cup olive oil, 1/4 cup orange juice, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a jar with a tight-fitting lid. Shake well and refrigerate for at least 30 minutes to allow flavors to meld.
5. Give the dressing a good shake before serving.
6. **Hint:** For perfectly segmented oranges, use a sharp paring knife to remove the peel and outer white membrane. Cut the orange in half crosswise. Gently slice between the segments to separate them from the membrane.