Pecan Garlic Salad Dressing Recipes

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS

Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans image

Categories Salad Garlic Appetizer Dinner Lunch Blue Cheese Pecan Fall Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons olive oil
10 large garlic cloves, unpeeled
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider
1 tablespoon Dijon mustard
8 cups bite-size pieces romaine lettuce (1 large head)
1 cup crumbled Gorgonzola cheese
Spiced Pecans

Steps:

Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

TOASTED PECAN VINAIGRETTE

Toasted Pecan Vinaigrette image

-Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/4 cup red wine vinegar
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3/4 cup extra virgin olive oil
1/3 cup finely chopped pecans, toasted

Steps:

In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

Nutrition Facts : Calories 215 calories, Fat 24g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PECAN-GARLIC SALAD DRESSING

Pecan-Garlic Salad Dressing image

Make and share this Pecan-Garlic Salad Dressing recipe from Food.com.

Provided by Lennie

Categories Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
10 pecan halves, toasted
2 tablespoons brown sugar
2 cloves garlic, peeled and halved

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.

PECAN DRESSING

Pecan Dressing image

The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered, in the refrigerator.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h55m

Number Of Ingredients 13

Ingredients

6 tablespoons unsalted butter, plus more, room temperature, for baking dish
1 large loaf crusty white bread, such as pane Pugliese, cut into scant 1-inch cubes (12 cups)
1 large onion, coarsely chopped (3 cups)
3 celery stalks, cut crosswise into 1/4-inch pieces (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1/2 cup dried cranberries
1 tablespoon plus 1 teaspoon chopped fresh rosemary
2/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups pecans, toasted and coarsely chopped
1/2 cup packed coarsely chopped fresh flat-leaf parsley
2 cups low-sodium chicken broth, plus more if needed
3 large eggs, lightly beaten

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

Honey Pecan Salad Dressing image

This is excellent over fresh fruit salad, any combination and lettuce salads as well..I have even marinated chicken breasts to grill during same meal..Wonderful taste!! I usually double or triple the original recipe

Provided by grandma2969

Categories Salad Dressings

Time 15m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1/3 cup light vegetable oil
3 tablespoons honey
1 tablespoon lemon juice
2 teaspoons vinegar
1 teaspoon soy sauce
1/2 cup pecan pieces
2 tablespoons warm water
1 grated rind lemon
2 garlic cloves, smashed

Steps:

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

Nutrition Facts : Calories 1249.6, Fat 112.2, SaturatedFat 8.6, Sodium 342.9, Carbohydrate 74.7, Fiber 10.7, Sugar 54.4, Protein 7.5

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