- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 12
Ingredients
- Spiced Nuts
- 1/4 cup
- sugar
- 60 mL
- 1/4 tsp
- ground cayenne pepper
- 1 mL
- 1/4 tsp
- ground nutmeg
- 1 mL
- 1 tsp
- honey
- 5 mL
- 1/4 tsp
- salt
- 1 mL
- 1
- egg white
- 0
- 1 1/2 cups
- Walnut Halves
- 375 mL
- Salad
- 1 tbsp
- Roasted Garlic Seasoning Paste
- 15 mL
- 1/2 cup
- 2% plain yogourt
- 125 mL
- 2 tsp
- lemon juice
- 30 mL
- 1/4 tsp
- pepper
- 1 mL
- 1
- small bunch kale, stems removed and leaves shredded
- 0
- 2/3 pkg
- Romaine hearts leaves, shredded
- 132 g
- 2 stalks
- celery, chopped
- 0
- 1
- red apple, thinly sliced
- 0
Method
- Step 1
- Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. In a small saucepan heat sugar, cayenne, nutmeg, 2 tsp (10 mL) water, honey and salt over medium-low heat, without stirring, until sugar dissolves. Remove from heat and set aside.
- Step 2
- In a small bowl, whisk egg white until foamy, add walnuts and gently toss to coat. Transfer nuts to sugar mixture and stir to coat. Arrange nuts in a single layer on prepared baking sheet and bake for 10 min. Let nuts cool completely before storing in an airtight container.
- Step 3
- If transporting to potluck, in a resealable container, combine garlic paste, yogourt, lemon juice and pepper. In a large bowl, toss together kale, romaine, celery and apple. Cover with plastic wrap before transporting.
- Step 4
- To serve, add dressing to salad and toss well. Top with spiced walnuts just before serving.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/12 of the recipe
- Calories:
- 160
- Fat:
- 10 g
- Saturated Fat:
- 1 g
- Carbs:
- 13 g
- Fibre:
- 2 g
- Protein:
- 4 g
- Sodium:
- 85 mg