I’m not just saying that. This salad really is the best ever. The only problem is that you’re going to have to really watch yourself with those leftover cinnamon sugar walnuts, because those things are the bomb. So be good to yourself and make this up for your lunch this week. You deserve it!
Best-Ever Blueberry Salad
Diced green apples
Cinnamon Sugar Walnuts (Disclaimer: These are what I was warning you about. Yum!)
Cinnamon Sugar Walnuts:
Nonstick vegetable spray
6 tablespoons plus 3 more tablespoons sugar
3 tablespoons orange-tangerine juice/maybe- use vanilla mixed with water as alternative
2 cups pecans or almonds
1/2 teaspoon ground cinnamon
Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add nuts. Cook until sugar is absorbed and mixture starts to caramelize around the nuts, stirring constantly, about 2 minutes. In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss nuts in cinnamon-sugar. Place nuts in single layer on prepared cookie sheet. Bake until nuts appear crystallized and toasted, about 8 minutes. Set aside.
Maple Vinaigrette Dressing
1 teaspoon dry mustard·
1/2 teaspoon dried basil·
1/4 cup balsamic or good quality wine, cider or maple vinegar·
1/2 cup Pure Vermont Maple Syrup·
1 Tablespoon lemon juice·
1 clove garlic, minced·
1 cup olive oil·
1 teaspoon salt·
1/4 teaspoon ground pepper
–Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper.