Spinach And Citrus Salad With Sweet And Spicy Pecans Recipes

SPINACH AND CITRUS SALAD

Steps:

• In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.

GINA'S SPINACH SALAD WITH SPICED PECANS

Steps:

• Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
• Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
• Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

PORT WINE SPINACH SALAD WITH SWEET AND SPICY PECANS

Steps:

• To make dressing, reduce port wine to 3 tablespoons.
• Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving.
• Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness).
• Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.
• Heat canola oil on medium high heat in a nonstick pan. Sauté nuts for a few minutes. The nuts will become sort of candied.
• Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week.
• Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.

SPICY MANDARIN SPINACH SALAD

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.