Best 10 Vegetable Top Salad With Walnut Dressing Recipes

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Are you looking for a light and refreshing salad that's packed with flavor? Vegetable top salad with walnut dressing is the perfect dish for you! This salad is made with a variety of fresh vegetables, including carrot greens, beet greens, and turnip greens. The vegetables are tossed with a tangy walnut dressing, which adds a delicious nutty flavor. This salad is a great way to get your daily dose of fruits and vegetables, and it's also a great way to use up leftover vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

TIP TOP SALAD



Tip Top Salad image

Provided by Food Network

Categories     appetizer

Time 36m

Number Of Ingredients 15

4 heads iceberg lettuce (1 per person)
2 cups diced roast turkey breast (about ½ small breast)
1 cup sweetened dried cranberries
1 cup diced celery
1/2 green apple cored (but not peeled) and diced
1 cup crumbled blue cheese
Candied Walnuts, recipe below
1 cup crumbled blue cheese
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
2 teaspoons coarse black pepper
2 tablespoons fresh lemon juice
1 cup walnuts
2 tablespoons sugar

Steps:

  • Tip Top Dressing:
  • To make the 'lettuce bowls': Cut a slice from the bottom of each iceberg head so the lettuces all have a flat, stable base. Cut a 1-inch slice from the top of each head and set aside (these top slices will serve as lids). Using a spoon, hollow out each lettuce head to form a bowl. Reserve the lettuce that is removed (this will be used in the salad). Set the 'lettuce bowls' aside. Chop the reserved lettuce. Combine the chopped lettuce, turkey, cranberries, celery, apple, blue cheese and the candied walnuts in a mixing bowl. Toss the salad gently.
  • To make the dressing: Combine 1 cup of blue cheese, the mayonnaise and sour cream in a small mixing bowl. Season, to taste, with salt, pepper, and lemon juice.
  • Finishing the salads: Add about 1/3 of the dressing to the salad. Mix gently but thoroughly, then add enough additional dressing to moisten but not soak the salad. Spoon salad into each of the 'lettuce bowls'. Put the 'lettuce bowls' on plates, cover them with the reserved 'lids' and serve.
  • Unused dressing can be refrigerated for up to 3 days
  • Heat medium skillet over medium-high heat. Add the walnuts and cook, stirring occasionally, until they darken slightly and smell toasted, about 4 minutes stirring every minute. Raise the heat to high, sprinkle the walnuts with sugar and cook, stirring constantly, until the sugar crystallizes and begins to melt, about 1 minute. Transfer the walnuts to a plate and set aside to cool.

THIN-SLICED VEGETABLE SALAD WITH WALNUTS, CHICKEN, AND BASIL BALSAMIC VINAIGRETTE



Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette image

The flavors of Italy unite in this colorful salad featuring shredded thin-sliced chicken breast, a variety of salad greens, walnuts, and a basil balsamic-vinegar dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 18

1 cup loosely packed fresh basil leaves
3 tablespoons balsamic vinegar
1 medium garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
Sea salt
1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces
1 small head radicchio, quartered, core removed, thinly sliced
1 small head Boston lettuce, washed, dried, torn into bite-size pieces
1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise
1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise
1/2 small red onion, thinly sliced lengthwise
1/2 cup walnuts, toasted and coarsely chopped
Ground black pepper
1 large endive, leaves separated, washed and dried
Sea salt
1 pound boneless, skinless chicken breasts, trimmed of fat
2 cups low-sodium chicken broth or water
Sea salt

Steps:

  • Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
  • Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
  • In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.

Nutrition Facts : Calories 444 g, Cholesterol 55 g, Fat 30 g, Fiber 9 g, Protein 30 g

SALAD DRESSING WITH WALNUTS



Salad Dressing with Walnuts image

A wonderful dressing for fall. I add walnut oil to the dressing and sprinkle a handful of ground walnuts on top of the salad.

Provided by Ursel

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 6

4 tablespoons white balsamic vinegar
4 tablespoons walnut oil
2 teaspoons white sugar
1 teaspoon salt
4 tablespoons heavy cream
3 tablespoons coarsely ground walnuts

Steps:

  • Combine white balsamic vinegar, walnut oil, sugar, and salt in a cup and mix well. Stir in cream and mix well. Add to a salad of your choice and sprinkle with ground walnuts.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 5.6 g, Cholesterol 20.4 mg, Fat 22.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 4.5 g

DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING



Dr. Fuhrman's Walnut Vinaigrette Dressing image

This is from a recipe on drfuhrman.com. It is the best vinaigrette I have ever tasted, healthy or not. Everyone who has tasted this salad dressing asks for the recipe. You need a high speed blender or food processor to make the dressing so the raisins and nuts blend with the rest of the ingredients. We have this dressing every day for lunch on a salad of romaine lettuce with extra toppings like green or red pepper, avocado, cucumber, grape tomatoes, pumpkin seeds, sunflower seeds, raw nuts, raisins, sesame seeds, ground flax seed, etc. We like the nuts left whole and put on the salad instead of putting them in the dressing but they should be included in the salad one way or the other to help the absorption of the nutrients in the salad. When I make it, I usually quadruple the dressing recipe and store it in glass jars in the refrigerator.

Provided by Anne Sainz

Categories     Salad Dressings

Time 5m

Yield 1 c, 4 serving(s)

Number Of Ingredients 7

1/4 cup raisins
1/4 cup balsamic vinegar
1/2 cup water
1 teaspoon Dijon mustard (I like Grey Poupon)
1 garlic clove, chopped
1/4 teaspoon thyme
1/4 cup walnuts, chopped

Steps:

  • Place all ingredients in a high speed blender or food processor.
  • Blend until well combined.

MIXED GREENS SALAD WITH WARM WALNUT DRESSING



Mixed Greens Salad with Warm Walnut Dressing image

A stunning salad starts with mixed field greens and four other on-hand ingredients. Have it ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 5

6 cups mixed field greens (about 5 oz)
6 tablespoons olive or vegetable oil
1/2 cup walnut halves
3 tablespoons red wine vinegar
1/4 teaspoon salt

Steps:

  • Divide field greens among 4 salad bowls.
  • Place 1 tablespoon of the oil in medium microwavable bowl. Add walnut halves; stir to coat. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, stirring every 30 seconds, until walnuts are fragrant.
  • Stir in remaining 5 tablespoons oil and the vinegar. Microwave uncovered on High about 30 seconds or until dressing is warm but not boiling. Add salt; stir until dressing is well mixed. Pour over salads. Serve immediately.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 0 mg, Fat 6, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g

ASPARAGUS SALAD WITH WALNUT OIL VINAIGRETTE



Asparagus Salad With Walnut Oil Vinaigrette image

This is the BEST recipe I have ever found using fresh asparagus. I think I could eat this salad everyday for the rest of my life. I discovered this exceptional recipe on foodnetwork, originally from Emeril Lagasse. I have added Blue Cheese crumbles to the finished salad because I think it sends this salad over the top. I have made this recipe several times now. Every time I make it I enjoy it more and more. This salad will make an ordinary meal fabulous!! If you enjoy asparagus as much as I do, I think you will enjoy this recipe!

Provided by Bev I Am

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup vegetable oil (I use grape seed oil to make it healthier)
1/2 cup walnut oil
2 lbs asparagus, trimmed and steamed until tender
1/3 cup walnuts, toasted
1 tablespoon fresh parsley leaves, chopped
1/4 cup blue cheese, crumbles
salt
fresh ground black pepper

Steps:

  • In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
  • Continue to whisk and add vegetable oil in thin stream.
  • Whisk in walnut oil; set dressing aside.
  • Place steamed asparagus on platter; pour dressing over asparagus.
  • Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
  • Taste and season with additional salt and pepper if necessary.
  • Serve immediately.

Nutrition Facts : Calories 419.8, Fat 42.6, SaturatedFat 5.5, Cholesterol 4.2, Sodium 410, Carbohydrate 7.8, Fiber 3.6, Sugar 2.2, Protein 6

WALNUT FRUIT SALAD



Walnut Fruit Salad image

"This recipe is from a coworker. She's always asked to bring this dish to work parties," writes Diane Cohen of Saint Louis, Missouri. Fresh fruit and homemade dressing sets it apart, and walnuts add a nice crunch.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 medium apples, chopped
2 medium bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1 cup seedless red grapes
1 cup shredded lettuce
1 tablespoon lemon juice
1/3 cup mayonnaise
1/4 cup honey
1/2 cup chopped walnuts

Steps:

  • In a large salad bowl, combine the apples, bananas, oranges, grapes, lettuce and lemon juice. In a small bowl, combine mayonnaise and honey. Pour over salad and toss to coat. Sprinkle with walnuts. Serve immediately.

Nutrition Facts : Calories 299 calories, Fat 16g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 72mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 4g fiber), Protein 4g protein.

CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE



Candied Walnut Salad with Walnut Vinaigrette image

Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!

Provided by Aaron Geiger

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon butter
½ cup brown sugar
12 ounces walnut halves
½ cup apple cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 ¼ teaspoons chopped fresh dill
1 tablespoon chopped fresh chervil
½ cup walnut oil
½ cup peanut oil
10 ounces arugula leaves or spring mix
salt to taste
ground multi-colored peppercorns to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
  • Melt butter in a small saucepan over medium heat. Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes.
  • Once the sugar has browned, stir in walnut halves until coated with caramelized sugar. Spread out onto prepared baking sheet, and place into preheated oven. Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes. Once done, remove from the oven and allow to cool until warm or room temperature.
  • Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
  • To serve, toss the arugula with enough dressing to moisten in a large bowl. Season to taste with salt and pepper. Place onto salad plates and garnish with candied walnuts.

Nutrition Facts : Calories 596 calories, Carbohydrate 21 g, Cholesterol 3.8 mg, Fat 56.5 g, Fiber 3.5 g, Protein 7.5 g, SaturatedFat 7.1 g, Sodium 25.8 mg, Sugar 15.3 g

FESTIVE TOSSED SALAD WITH WALNUTS



Festive Tossed Salad with Walnuts image

This is a delightful tossed salad that has a wonderful blend of flavors. It has a crunchy texture and looks good, too, with its variety of colors. -Isabell Burrows, Livermore, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 18

1 cup coarsely chopped walnuts
3 tablespoons butter
1/4 cup sugar
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
12 cups torn mixed salad greens
3/4 cup dried cranberries
4 ounces crumbled feta cheese
DRESSING:
1/4 cup red wine vinegar
1/4 cup vegetable oil
1/2 cup loosely packed fresh parsley sprigs
1/4 cup chopped red onion
2 garlic cloves, peeled
1 tablespoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a skillet, cook and stir walnuts in butter until toasted, about 5 minutes. Remove from the heat; stir in the sugar, pepper and salt. , In a salad bowl, toss the greens, cranberries, cheese and walnuts., Place the dressing ingredients in a blender or food processor; cover and process until smooth. , Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing.

Nutrition Facts : Calories 209 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 5g protein.

MIXED GREEN SALAD WITH DATE-WALNUT VINAIGRETTE



Mixed Green Salad with Date-Walnut Vinaigrette image

Dates help balance this salad with their sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 cup walnut halves (about 4 ounces)
5 ounces dates, pitted
1 teaspoon Dijon mustard
1/2 cup cider vinegar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 head green-leaf lettuce
1 head red Bibb lettuce
3 heads Belgian endive (about 12 ounces)
4 ounces baby spinach

Steps:

  • Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 12 minutes. Let cool.
  • In a food processor, pulse 5 dates, mustard, and vinegar until pureed. With the machine running, slowly pour oil through feed tube. Season with salt and pepper.
  • Quarter remaining dates lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately.

Tips:

  • For a sweeter salad, use ripe, in-season tomatoes.
  • If you don't have fresh basil, you can use 1/4 teaspoon dried basil.
  • To make a vegan version of this salad, omit the Parmesan cheese.
  • This salad can be served immediately or chilled for later.
  • Leftover salad can be stored in the refrigerator for up to 3 days.

Conclusion:

Vegetable Top Salad with Walnut Dressing is a delicious and healthy salad that is perfect for summer. It is made with fresh vegetables, herbs, and a tangy walnut dressing. This salad is easy to make and can be served as a main course or side dish. It is also a great way to use up leftover vegetables.

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