TOASTED PECAN VINAIGRETTE
Recipe is adapted from A Chef's Kitchen in Williamsburg, VA
Provided by Amy Rains
Categories Dressing
Time 15m
Number Of Ingredients 7
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.
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
RANCH HOUSE SALAD WITH PECAN VINAIGRETTE
This comes from Southern Living. Served at Bald Eagle Ranch in Bandera, Texas. I am still cleaning out my stash and wanted to save. It sounds wonderful.
Provided by TXOLDHAM
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado over greens.
- Pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees. Fry tortilla strips in hot oil until crisp, about 1 minute. Drain on paper towels.
- Drizzle salads with Pecan Vinaigrette and top with tortilla strips.
- For dressing, process first 5 ingredients and if desired, sherry, in a blender until smooth. Turn blender on high and add olive oil gradually in a slow, steady stream until thickened. Stir in the pecans.
Nutrition Facts : Calories 702.5, Fat 71.2, SaturatedFat 11.7, Cholesterol 12.6, Sodium 467, Carbohydrate 14.4, Fiber 5.8, Sugar 2.5, Protein 6.7
TOASTED PECAN VINAIGRETTE
-Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup
Number Of Ingredients 7
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.
MANDARIN ORANGE AND PEAR SALAD WITH TOASTED PECAN VINAIGRETTE
Found this recipe in a Paula Deen magazine and looks pretty and sounds good. Can't wait to try it out.
Provided by Bonnie G 2
Categories Salad Dressings
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine lettuces, oranges, pears and red onion.
- For Dressing:.
- In a medium bowl, combine dijon and honey. Slowly add olive oil, whisking to combine. Slowly add vinegar, whisking to combine. Stir in toasted pecans.
- Drizzle salad with Toasted Pecan Vinaigrette, tossing gently to coat. Serve immediately.
Nutrition Facts : Calories 299.5, Fat 22.6, SaturatedFat 2.4, Sodium 58.8, Carbohydrate 26.5, Fiber 5.3, Sugar 18.4, Protein 2.9
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
RANCH SALAD
A blend of blue cheese and ranch salad dressings gives the vegetables in this salad a tangy taste. It makes a big batch, so I often take it to potlucks.-Marlene Thompson, Winchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- Combine vegetables, bacon and cheese in a large salad bowl. Combine salad dressings; pour over salad and toss to mix. Chill.
Nutrition Facts :
TOASTED PECAN VINAIGRETTE
This dressing gets a little bit of a crunch with toasted pecans. Recipe is from Paula Deen's magazine.
Provided by CookingONTheSide
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, combine Dijon and honey.
- Slowly add olive oil, whisking to combine.
- Slowly add vinegar, whisking to combine.
- Stir in toasted pecans.
Nutrition Facts : Calories 219, Fat 22.2, SaturatedFat 2.4, Sodium 56.3, Carbohydrate 5.8, Fiber 1.9, Sugar 3.7, Protein 1.9
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