Candied Walnut Butter Salad

• Nonstick vegetable spray
• 6 tablespoons plus 3 more tablespoons sugar
• 3 tablespoons orange-tangerine juice
• 2 cups walnut halves
• 1/2 teaspoon ground cinnamon
• 2 heads butter lettuce, washed and dried
• 2 (8-ounce) cans mandarin orange segments
• 1/2 red onion, very thinly sliced
• 1 cup purchased Asian-style salad dressing (such as miso dressing or ginger dressing)

1. Preheat oven to 375 degrees F.
2. Line a large cookie sheet with foil and spray with nonstick spray.
3. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice.
4. Bring to a simmer, and then add walnuts.
5. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
6. In a small bowl, mix cinnamon and remaining 3 tablespoons sugar.
7. Toss walnuts in cinnamon-sugar.
8. Place walnuts in single layer on prepared cookie sheet.
9. Bake until walnuts appear crystallized and toasted, about 8 minutes.
10. Set aside
11. Place 4 to 6 dry lettuce leaves on each plate.
12. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed.
13. Drizzle 2 tablespoons of dressing on top of each salad and serve.

vegetable spray, sugar, orangetangerine juice, walnut halves, ground cinnamon, butter, orange segments, red onion, salad dressing

Taken from www.foodnetwork.com/recipes/sandra-lee/candied-walnut-butter-salad-recipe.html (may not work)