Whispering Canyon Cafe’s Little Nutty Salad: the Make-It-Yourself Recipe

By Melissa L.

I love the Wilderness Lodge, and when I found this recipe for Whispering Canyon Cafe’s Little Nutty Salad, I just had to try it.

This salad was super easy to make, (even though I did not candy the walnuts myself and instead bought them) and was easily enough for me to have for dinner one night and lunch the next day!

Roasted Walnut Vinaigrette Dressing

  • 1/3 cup roasted walnuts
  • 1/3 cup honey
  • 1/2 onions
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste

Spread the walnuts on a baking sheet and place in the oven at 350°F until golden brown. Place the roasted walnuts in a food processor with the honey, vinegar and onions. Mix until smooth. Add the olive oil in increments, mixing well between additions. Season with salt and pepper to taste. Set aside.

Candied Walnuts

  • 1/3 cup walnuts
  • 2 Tbsp maple syrup

Mix the walnuts and maple syrup. Spread the walnut mixture on a baking sheet and place in the oven at 350°F until golden brown. Cool and reserve for garnish on the Little Nutty Salad.

Little Nutty Salad

  1. 1-2 handfuls lettuce
  2. Mix 2 Tbsp. tillamook cheddar cheese, shredded 1/3 cup Roasted Walnut Vinaigrette Dressing, 2 Tbsp. Candied Walnuts, and 6-8 oz. grilled chicken breast

Prepare the Roasted Walnut Vinaigrette Dressing and Candied Walnuts as directed. Toss the lettuce mix with the Roasted Walnut Vinaigrette Dressing and place in a serving bowl. Top with shredded Tillamook Cheddar Cheese and Candied Walnuts. Slice the grilled Chicken Breast into strips and place on top of salad. Serve with slices of toasted foccaccia bread.

Not sure how I feel about the salad itself, I added some tomatoes and did not shred the cheese since I prefer bigger in my salad.  I also didn’t use quite as much chicken.  And did not think it was necessary to add the bread since it made a pretty well rounded meal.  I am a pretty picky salad eater so most people wouldn’t be such pains in the butt.  Either way, the dressing alone made this recipe worth making!

Thanks for stopping by, and we hope you enjoy your salad!

Melissa L.

By profession Melissa is a 9th grade World History teacher, but by nature she is a lover of all things Disney. She has always been a bit of a bookworm and has believed in fairytales since she was a little girl. (Her favorite heroine and princess is Belle.)

When she isn’t teaching, snapping pictures to post on Picturing Disney on Facebook, updating her photoblog Picturing Disney, or prancing around Disney Parks like a kid, she is lives her life filled with love, laughter, and happily ever after in New York with her husband and their adorable dog.

Stop by Picturing Disney, where we keep the Disney magic alive at home one snapshot at a time!

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