This remake is a version of my favorite salad from Buca di Beppo. Positively yummy!
Mixed greens (I prefer “Organic Girl” baby mixed greens)
Granny Smith apple, sliced thin
Gorgonzola cheese crumbles
Spiced walnuts (see recipe below)
Raspberry walnut vinaigrette (I prefer Ken’s Steak House)
1 egg white
1 Tbsp water
2 cups walnuts (halves and pieces)
1/2 cup sugar
1 tsp cinnamon
1/2 tsp allspice
Preheat oven to 225 and line a large shallow baking pan with foil. Combine egg white and water. Beat until foamy. Add walnut halves and pieces and toss to coat. Pour the mixture into a strainer and let drain 2-3 minutes. Combine sugar, cinnamon and allspice in a plastic bag. Shake to mix. Add the walnuts; hold the bag shut and shake vigorously to coat the nuts. Spread the nuts in one layer on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely, stirring occasionally and breaking nuts apart if stuck together. Don’t worry if they stick to the foil, it’s easy to peel them off. (http://kelsies-kitchen.blogspot.com/2011/11/buca-di-beppo-apple-gorgonzola-salad.html)
When walnuts cool, toss all ingredients (choice amount) together and serve immediately.
Don’t forget to add love, it makes all the difference!