Creamy Pecan Salad Dressing Recipes

CLASSIC CREAMY ITALIAN SALAD DRESSING

Steps:

• Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
• Shake well before serving.
• If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.

HOUSE SALAD WITH CANDIED PECANS

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the pecans; toss to coat. Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until toasty. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely. Once cool, you can store the candied nuts in an airtight container at room temperature for up to a month.
• In a small bowl, whisk together the mayonnaise, sugar, lemon juice, kosher salt, black pepper, onion powder and garlic powder. Add the vinegar and mustard, whisk to combine.
• Whisk in the oil, one tablespoon at a time, blending well after each addition. The mixture should be thick, but pourable. If it's too thick, gradually whisk in some water until it reaches the desired consistency. Store in an airtight jar in the refrigerator for up to 1 week.
• Arrange the lettuce greens on individual salad plates or on a large serving platter. Top with candied pecans, blue cheese, cranberries and oranges. Just before serving, drizzle the dressing over the salad, to taste.

CREAMY PECAN SALAD DRESSING

Steps:

• Mix dry ingredients.
• Mix mayonnaise, sour cream, and lemon juice.
• Combine all ingredients, mixing well.
• Add desired amount to green salad, (great on green salads with fruit added), or serve as dip for a veggie tray!
• Store in an airtight container in the refrigerator -- if there are leftovers ;).

TOASTED PECAN VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
• Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
• In a high powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in olive oil. Blend until completely smooth. Add broth or water as needed to thin.
• Season the dressing with salt and pepper.
• Store in the fridge for up to 3 weeks.

CREAMY VINAIGRETTE

Steps:

• In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
• Toss the greens with enough dressing to moisten and serve immediately.

PECAN-GARLIC SALAD DRESSING

Steps:

• Combine all ingredients in food processor and process until mixture is smooth.
• Chill before serving; makes enough to dress one large salad.
• I recommend a salad of romaine lettuce, orange slices (fresh or tinned mandarins), sliced green onions and perhaps some thinly sliced raw mushrooms.

PEAR VINAIGRETTE

Steps:

• Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

PECAN DRESSING

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Brush a 3-quart baking dish with butter.
• Spread bread cubes onto two rimmed baking sheets. Toast in oven until dry and golden in places, 12 to 15 minutes. Let cool completely, then transfer to a large bowl.
• Melt butter in a large skillet over medium. Add onion, celery, and garlic; season with salt. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in cranberries and rosemary; cook 30 seconds. Add wine and boil until almost evaporated, 3 to 4 minutes.
• Transfer onion mixture to bowl with bread. Toss with pecans, parsley, and broth, adding more broth as needed until bread is evenly moistened but not soggy. Fold in eggs; season with salt and pepper. Transfer to prepared baking dish and cover with parchment-lined foil.
• Bake in upper third of oven 20 minutes. Uncover and continue baking until crisp on top and browned in places, 20 to 25 minutes more.

HONEY PECAN SALAD DRESSING

Steps:

• In a blender, mix all ingredients till smooth --
• Chill thoroughly.
• This dressing can be kept refrigerated up to 2 weeks -- .