Ingredients

• 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)

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Instructions

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