Strawberry Fields Salad With Caramelized Walnuts

Strawberry Fields Salad With Caramelized Walnuts

(Makes eleven 1-cup servings)

CARAMELIZED WALNUTS

2 cups water
1/2 cup diced walnuts
2 Tablespoons white sugar (Use your favorite vegan variety.)

Bring the water to a boil. Add walnuts and cook for
30 seconds. Strain the walnuts.

Preheat oven to 325 degrees. In a bowl, combine
the walnuts and sugar and stir to coat. Place walnuts
on a baking sheet and bake for approximately 8-10
minutes or until golden brown. Set aside.

DRESSING

1/2 pound sweetened frozen strawberries
1/4 cup balsamic vinegar
2/3 teaspoon white sugar (Use your favorite vegan variety.)
1 1/2 teaspoons dijon mustard
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup canola oil

Combine ingredients in a food processor and blend.

SALAD

4 cups chopped romaine lettuce
4 cups mesculin mixed lettuce
1 cup thinly sliced strawberries
1/2 cup thinly diced red onions
1/2 cup shredded carrots
1/2 cup black raisins
Caramelized Walnuts
Strawberry Fields Pressing

Combine ingredients (including
walnuts and dressing) in a bowl
and toss until evenly coated.

Total calories per serving: 154 Fat: 9 grams
Carbohydrates: 19 grams Protein: 2 grams
Sodium: 262 milligrams Fiber: 2 grams

Source: Souplantation and Sweet Tomatoes Restaurants.