Mixed Field Greens with Toasted Walnuts and a Honey Apple Vinaigrette

Nuts
1/4 cup Hammons Black Walnuts
Coarse Salt
Pepper

Toast the Black Walnuts in a nonstick skillet over a low flame sprinkled with salt and pepper. Serve warm on salad.

Dressing
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup applesauce
Honey
Salt and Pepper to taste

Mix all and add only enough hony to bind the dressing.

Assemble salad and garnish with fresh apple slices.

Recipe courtesy of Hammons Black Walnuts
 

Black Walnut Chicken Salad

2 cups chicken breasts, cooked and cubed
2 cups rotini, cooked per package
1 cup frozen asparagus, uncooked and cut into 1 inch pieces
1 cup red seedless grapes
1 cup Hammons Black Walnuts
2 Tbs. pimento pieces or slices

Place these ingredients in a large bowl and toss gently. Set aside.

DRESSING:
3/4 cup salad dressing
1/4 cup sour cream
1 Tbs. lemon juice
1 Tbs. honey
1/2 Tbs. Dijon mustard
1 tsp. curry powder
1/16 tsp. cayenne pepper
Salt & pepper to taste

Mix these ingredients well. Pour over the tossed salad and gently toss until all ingredients are covered with dressing. Chill for several hours and allow flavors to blend. Place on lettuce leaves to serve. Makes 6, 1-cup servings.

Nutty Chicken Pita Sandwiches

1 - 8 oz. pkg. cream cheese, softened
3 Tbs. milk
1 Tbs. lemon juice
2 cups chicken, cooked and cubed
1/2 cup green pepper, chopped
2 Tbs. green onions, chopped
2 tsp. Dijon mustard
1 Tbs. honey
1 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup Hammons Black Walnuts
3 large pita breads, halved
alfalfa sprouts or lettuce, optional

In a mixing bowl, beat cream cheese, milk and lemon juice until smooth. Stir in chicken, green pepper, onions, mustard, honey, thyme, salt and pepper; refrigerate. Stir in the black walnuts just before serving. Spoon about ½ cup filling into each pita half. Top with alfalfa sprouts or lettuce if desired. Makes 3 to 6 servings.