A delightful salad for a side dish or complete meal. Tart green apples, sweet cranberries, spiced candied walnuts, and bold gorgonzola on a bed of italian romaine with oil and vinegar dressing. Sure to please your family and friends!
**If using store-bought glazed walnuts, sprinkle a pinch of cinnamon and pinch of allspice into the bag and shake. Then use in the salad.
Pre-heat oven to 250 degrees F.
To make your own candied spiced walnuts, melt butter and sucanat in saucepan on medium-low heat. Stir until melted and combined.
Add honey, cinnamon and allspice. Stir to combine. Remove from heat.
Pour the mixture over the walnuts and stir them gently to coat. Next, spread them on a large silpat- or parchment-lined baking pan in one layer. Bake for 20 minutes, stirring after 10 minutes.
Let cool in pan. Break apart nuts by hand. Store leftovers in airtight container.
**If using store-bought dressing, choose one that has vinegar and oil as main ingredients with italian spices. I like Paul Newmans Olive Oil and Vinegar Dressing.
To make your own dressing, mix up extra virgin olive oil, apple cider vinegar and the spices: garlic powder, onion powder, oregano, dried parsley, sea salt, black pepper, thyme, and celery seed in a pint mason jar. Shake to mix it up. Store in pantry.
Toss lettuce greens, diced green apple, candied spiced walnuts, dried cranberries, and crumbled gorgonzola in large bowl with 1/4 cup of the italian oil and vinegar dressing.