Autumn Walnut Salad
VN, GF, SF
Dried apricots, chopped
Sunflower seeds, toasted
Red onion, chopped
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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Above photo from stock.xchng.
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