This recipe is for Greens, Grapes, Walnuts, and Blue Cheese Dressing from the food section of The Boston Globe.

We love to add fresh fruit, tangy cheese, roasted veggies and simple vinaigrettes to leafy greens for salads that pack a punch. This chopped salad is mixed with toasted walnuts, creamy avocado and ...

Mix the leafy vegetables and the cherry tomatoes with the ground walnuts in a glass bowl. 2. Add the walnut oil and the sherry vinegar to the salad and mix well. 3. Serve with the parma ham.

Spread the walnut pieces on the tray and drizzle with olive oil. Bake for 8 minutes, or until golden brown. In a small bowl, mix all the dressing ingredients together. When ready to serve ...

Mixed Vegetable ... remaining walnuts and the rosemary for 2 minutes until golden. Sprinkle over the top of the soup in each bowl and serve hot with some crusty bread or toast or a salad or ...

Spread walnuts ... green, about 5 minutes. Transfer beans to a large bowl and season with lemon juice and 1 tablespoon walnut oil. Fluff couscous with a large fork and add to beans. Mix in toasted ...

Apple walnut chicken salad is a great lunch or light dinner ... In a large bowl, add chicken, apple, walnuts, celery, and ...

Try it the way Inside chef Charleen Badman suggests, roasted with thyme, tossed in a salad with peppery greens, toasted walnuts, and pomegranates, and dressed with an elegant champagne vinaigrette.

Preheat the oven to 350 degrees. Mix the canola oil, cayenne pepper, and sugar in a bowl until smooth. Toss in the walnuts, and stir until they are coated. Spread the walnuts out on a cookie sheet ...