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MainRecipesVegetarian | Kelly's Salad

   Kelly's Salad submitted by Mom Johnson
This wonderful salad is served at the "Nothing To It" cooking school and restaurant in Reno, Nevada.

Boil the walnuts for 5 minutes. Drain and cool slightly. Put walnuts in a bowl and add a pinch of cayenne pepper, powdered sugar and honey to taste. Place on a cookie sheet lined with aluminum foil and bake at 350 degrees, stirring periodically until golden brown.

Pour all dressing ingredients into a food processor, except for olive oil. Drizzle olive oil into processor until well-blended. Adjust seasoning with salt and pepper.

Toss dressing unto seasonal greens, dried cranberries, lingonberries, carmelized onions and gorgonzola cheese. Sprinkle with walnuts. Store dressing in frig.

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v Walnuts

v 1 pound walnuts
v 1/2 cup honey
v 1 cup powdered sugar

v Balsamic Dressing

v 1 cup balsamic vinegar
v 1 1/2 T. minced garlic
v 3 cups olive oil
v 1 T. Dijon mustard
v 1 T. Italian seasonings

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