Blue Cheese & Candied Walnut Salad

This tossed main dish salad combines several greens with shrimp, bell pepper, tomatoes, blue and Swiss cheeses, pears, and candied walnuts.

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Ingredients:

• 1 1/2 cups walnuts
• 1/2 cup granulated sugar
• 1 Tbsp brown sugar
• 10 extra large shrimp, halved lengthwise
• Cooking spray
• 1 Tbsp lemon juice
• Freshly ground black pepper
• 3 cups torn romaine
• 2 cups mesculin greens
• 1 cup torn red leaf lettuce
• 1/2 of a yellow bell pepper, cut into pieces
• 1/2 cup halved cherry tomatoes
• 2 radishes, thinly sliced
• 1/2 cup sliced black olives
• 1/2 cup sliced mushrooms
• 3-4 strips bacon, crisp-cooked & crumbled
• 1/2 cup of the candied walnuts (above)
• 1/2 cup Swiss cheese, cut into cubes
• 1/2 cup crumbled Blue Cheese
• 1/2 of a pear, cut into chunks
• 1 Tbsp chopped fresh basil
• 1 Tbsp chopped fresh parsley
• Dressing (as desired)

Method

For Candied Walnuts: Place walnuts in a shallow baking pan; bake (toast) at 400 degrees for 8 minutes, stirring once. Take a medium saucepan and heat both sugars until golden and syrupy over medium heat, stirring constantly with wooden spoon when sugar begins to turn syrupy. Remove from heat; add the warm nuts and stir to coat completely. Spread nuts out on a baking sheet covered with parchment or wax paper; cool and break apart. Store nuts in a baggy. To make salad: Cook shrimp in a skillet coated lightly with cooking spray until done; drizzle with lemon juice & sprinkle with pepper. Set aside to cool. Wash lettuces and greens; dry well and, in large bowl, toss them together with yellow pepper, tomatoes & radishes. Then place the olives around the edge of the bowl. Sprinkle mushrooms, bacon, walnuts, Swiss and blue cheeses, and pear over the lettuce. On top of all of that place the shrimp; sprinkle the basil & parsley all over the salad. Refrigerate until shrimp is cooled. Serve with desired dressing.

Notes:

Number of servings: 4

Submitted By: dana6183118392
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