Candied walnuts with cream PDF Print E-mail

Candied Walnuts with Cream (Nueces Caramelizadas con Nata - Spain)

1 cup walnut pieces
1/3 cup granulated sugar
1 cup chilled whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Cook walnuts and 1/3 cup sugar in skillet over low heat, stirring constantly, until sugar is melted and walnuts are coated. Immediately pour mixture onto aluminum foil-covered cookie sheet; carefully spread in single layer. Cool; break apart. Store at room temperature.

Beat remaining ingredients in chilled bowl until stiff. Spoon whipped cream into 6 goblets or dessert dishes. Sprinkle with sugar-coated nuts.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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