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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (203g) Recipe makes 4 servings The following items or measurements are not included below: candied walnuts 1 tablespoon balsamic vinegar |
||
| Calories 207 | ||
| Calories from Fat 129 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 22% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 480mg | 20% | |
| Potassium 463mg | 13% | |
| Total Carbohydrate 14.6g | 4% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 9.9g | ||
| Protein 7.2g | 14% | |
Just Like Dewey's Candied Walnut and Grape Salad
By: Sue L
Dec 21, 2004
Perfect for special occasions, but simple enough to make every night. Has a lovely citrus basil vinaigrette that goes well with this salad as well as others. Taste's just like the salad they serve at Dewey's Pizza in Cincinnati, Ohio.
SERVES 4
Ingredients
- 5 cups baby romaine leaves or mesclun
- 1/2 cup red seedless grape, halved
- 3 1/2 ounces quality gorgonzola, crumbled
- 1/2 cup candied walnuts or candied pecans, halves (may purchase or make Candied Walnuts)
- 1/3 cup fresh orange juice
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon fresh basil, minced
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
Directions
1
Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).2
Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.3
Serve dressing with salad.
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- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Anna's Mom
On Aug 22, 2008
This recipe is very similar to the salad served at Dewey's. I doubled the amount of grapes. I messed up when I was shopping and bought feta instead of gorganzola. The gorganzola would be better but it was still a hit with the feta. Thanks for sharing.
From: Tamaretta
On Aug 3, 2008
UPDATED: We still love the taste of this recipe but beware when serving to guest--the orange juice and dark vinegar in the dressing combine and become an unappetizing shade of green-gray in the bottom of bowl. I will purchase white balsamic vinegar to try and update again. Please note: The shade of dressing will NOT STOP us from eating (or serving) this salad because we loved the flavors but just wanted to let others know! ORIGINAL REVIEW: Loved this recipe! The tang of the oj and mustard played perfectly against the creamy gorgonzola, juicy grapes and crunchy sweet almonds. (We had no walnuts or pecans, so I subbed candied almonds.) Will add chives/red onions and maybe avocado next time but this is wonderful as written. Thanks for posting!
From: Robin Huynh
On Apr 26, 2005
I just discovered this salad, it has the most, unexpected and, unbelievable, flavor!!!A+++ My family will be enjoying this recipe for a long time!!! Thanks, Sue L
From: Sweet Baboo
On Mar 10, 2008
This is such a good salad...colourful, flavourful, and delicious, with the added bonus of only 2 tablespoons of oil in the dressing. A keeper!
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