Peachy Pecan Salad Recipes
PEACHY PECAN SALAD
You'll only need a total of six ingredients-three for the refreshing citrus dressing and three for the colorful salad. You can replace the pecans in the salad with walnuts or almonds to better suit your tastes. -Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Divide the salad greens, oranges and pecans among four individual salad plates. In a small bowl, whisk the yogurt, mayonnaise and vinegar; drizzle over salads.
Nutrition Facts : Calories 169 calories, Fat 10g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 119mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
FRESH PEACH AND PECAN CHICKEN SALAD
This salad takes advantage of juicy ripe peaches and combines them with toasted pecans and celery for an awesome crunch factor. Feel free to serve on a toasted croissant or on Boston lettuce. For faster prep, use chilled, chopped rotisserie chicken. Leftovers will keep in the refrigerator for up to 3 days.
Provided by thedailygourmet
Categories Salad
Time 25m
Yield 10
Number Of Ingredients 12
Steps:
- Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
- Serve immediately on lettuce leaves.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 7.6 g, Cholesterol 61 mg, Fat 26.1 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 4.8 g, Sodium 264.4 mg, Sugar 3.7 g
PEACH AND PECAN SALAD
Provided by Aaron McCargo Jr.
Time 13m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, add the cider vinegar and shallot and season with salt and pepper. Gently whisk in the olive oil until completely incorporated.
- Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately.
SPINACH SALAD WITH PEACHES AND PECANS
A perfect summer salad with ripe peaches, baby spinach, and roasted pecans
Provided by Robin Durawa
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
- Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 11.4 g, Cholesterol 5.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 131.9 mg, Sugar 7.2 g
PEACH AND WALNUT (OR PECANS) SALAD
Nice luncheon salad, serve with a cheese biscuit , or cinnamon toast.Benefits from a couple of hours of chilling. Evolved to our taste from Cooking Light.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain peaches in a colander over a bowl, reserving 1/4 cup juice.
- Combine the reserved juice and cream cheese, stir well with a whisk.
- Stir in nuts.
- Divide peaches among 6 lettuce lined bowls/plates.
- Drizzle 3 tablespoons cream cheese mixture over each serving, sprinkle with cinnamon.
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