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Autumn Walnut Salad
VN, GF, SFWalnuts


Walnuts, chopped
Tamari sauce
Dried cranberries
Dried apricots, chopped
Sunflower seeds, toasted
Romaine lettuce
Baby Spinach
Red onion, chopped
Raspberry vinaigrette


All ingredients in this salad are to taste so have fun experimenting!

Toss walnuts in Tamari sauce. Toast in 350 degree oven for about 10 minutes or until browned. Flip them after about five minutes. Watch them carefully to ensure they do not burn. When done, set aside to cool.

Mix together fruits, sunflower seeds and leafy greens. Add cooled walnuts. Serve with your favourite raspberry vinaigrette.

Recipe by: Natalie Normand

Natalie graduated from Chef Training at Algonquin college in 2000. She has worked in different hospitality fields such as catering and fine dining. During an extended trip to New Zealand, Mexico and Australia, Natalie worked in various restaurants; she was the cold buffet chef at Club Med, Cancun for six months. Currently she runs a vegetarian take-out kitchen.

Recipe published: Fall, 2007

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Vegetarian Recipes

Above photo from stock.xchng.

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