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.
Nutrition Facts : ServingSize 1 salad with about 2 tablespoons dressing, Calories 303 kcal, Carbohydrate 20 g, Protein 4 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 21 mg, Sodium 397 mg, Fiber 2 g, Sugar 15 g
MANDARIN STEAK SALAD
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings (1 cup).
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first 8 ingredients; set aside. Divide romaine among 4 plates; top with steak, strawberries, onion, oranges, pecans and cheese. Serve with vinaigrette.
Nutrition Facts : Calories 926 calories, Fat 69g fat (12g saturated fat), Cholesterol 118mg cholesterol, Sodium 549mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 8g fiber), Protein 45g protein.
AVOCADO MANDARIN TOSSED SALAD
Crunchy toasted pecans and slices of creamy avocado add to the variety of textures and tastes in this interesting mixture. The salad is a lovely complement to my pork roast but is also delicious with many other meals. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the oranges, onions, pecans and pepper; cover and refrigerate for 30 minutes. Just before serving, place the greens in a large salad bowl; top with orange mixture and avocado slices. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 130 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein.
REFRESHING SIDE SALAD WITH STRAWBERRIES AND MANDARIN ORANGES
Add a touch of sweetness to your meal!
Provided by Sarah
Categories Mixed Greens Salad
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.
Nutrition Facts : Calories 106 calories, Carbohydrate 18.2 g, Fat 3.8 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 157 mg, Sugar 13.7 g
BEAUTIFUL SALAD
A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.
Provided by Wendy Gayle Wright Epps
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 43.9 g, Cholesterol 22.3 mg, Fat 29.5 g, Fiber 6.2 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 811.4 mg, Sugar 31 g
MANDARIN ORANGE SALAD WITH PECANS
My mom uses almonds when she does this salad. I use pecans. You can also "candy" the pecans by putting thime in a pan with some sugar and cooking until the sugar has caramelized. Remove from the heat and pour onto foil and let cool. Break the pecans apart and toss with the salad.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the shallot, vinegar and oil (s).
- Season with salt and pepper, set aside.
- Right before serving, toss with the greens.
- Top each salad with orange slices and pecans.
MANDARIN ORANGE SALAD WITH SUGARED PECANS
There are many versions of this salad out there but I couldn't find one exactly like mine here on 'Zaar so I thought I'd throw mine in the mix.
Provided by Krista Roes
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
- For dressing: combine all ingredients and refrigerate for 1 hour.
- For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
- Preparation time does not include cooking pecans.
SPICY MANDARIN SPINACH SALAD
Between the sweetness of the mandarin oranges and the cayenne-spiced pecans, flavor explodes in each bite of this salad. Top it off with Chinese five spice mustard dressing to really make your taste buds happy.
Provided by MissaLissa
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
- Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
- Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 14.4 g, Cholesterol 10.2 mg, Fat 35.4 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 116.4 mg, Sugar 9.1 g
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