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
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.
GRILLED MUSHROOM SALAD WITH PECAN VINAIGRETTE
Steps:
- Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly.
- Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.
- Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.
MESCLUN GREENS WITH TOASTED PECANS, SHAVED BRAISED ARTICHOKES, TOSSED IN A ROASTED SHALLOT VINAIGRETTE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the greens with the shallot vinaigrette ina large bowl and season with salt and pepper. Divide the greensequally onto 4 chilled salad plates. Sprinkle the pecans evenlyover each salad and thinly shave 1/2 of each artichoke over eachsalad using a Japanese mandoline.
- In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Thinly slice the shallot and saute it in the pan until it begins to brown slightly. Remove the pan from the heat and place the cooked shallot in a blender. Add the white wine vinegar and puree the mixture. Slowly drizzle in the remaining olive oil in a steady stream while the blender is running. When all of the oil is incorporated, season with salt and pepper. Yield: 1 cup
- Start by preparing the braising liquid. Combine the flour, lemon juice, oil and salt in a medium saucepan. Add the water and whisk vigorously to combine. Bring the mixture to a simmer over medium-low heat and cover. To prepare the artichokes: take each artichoke and starting from the bottom, tear off the leaves until you come halfway up the artichoke, rubbing the exposed areas with the cut lemon as you go to prevent it from oxidizing. At this point turn the artichoke on its side and cut off the remaining top inch of leaves with a serrated knife. Cut the artichoke in half lengthwise and scrape out all of the fuzz that sits on top of the heart. Keep rubbing the artichoke with lemon as you work. Finally trim off any more tough leaves and green spots anywhere else on the artichoke. Drop them into the simmering braising liquid. Simmer covered for about 20 minutes or until a paring knife easily slides into the artichoke heart. Cool the heart in the cooking liquid and store in the refrigerator until ready to use.
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
More about "toasted pecan vinaigrette recipes"
APPLE SLAW WITH TOASTED PECAN VINAIGRETTE
From wholesomelicious.com
5/5 (2)Category SaladServings 8Calories 317 per serving
- Begin by making the dressing. Preheat the oven to 350 F. Place pecan halves on a sheet pan and transfer to the oven once hot. Toast for 12-15 minutes or until lightly golden. Remove from the oven and let cool.
- Once pecans are cooled, give them a rough chop. Place the chopped pecans in a blender or food processor. Add the maple syrup, vinegar, and shallot. Begin to blend and slowly pour in the oil and salt. Continue to blend until smooth. If dressing seems to thick, add in a bit of water to thin it out.
- Now make the slaw. Toss together the sliced cabbage, kale, apple, and brussels sprouts in a large bowl. Pour the dressing on top and toss. Now add in the pecans and cranberries, and sea salt and pepper to taste.
RECIPE: TOASTED PECAN VINAIGRETTE - ROYALTY PECAN FARMS
From royaltypecans.com
WINTER SALAD WITH TOASTED PECAN VINAIGRETTE - KIM'S …
From kimscravings.com
MAPLE PECAN VINAIGRETTE SALAD DRESSING - LETTY'S KITCHEN
From lettyskitchen.com
WARM PECAN VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY SPINACH SALAD {WITH BLUSH WINE VINAIGRETTE …
From fivehearthome.com
KALE SALAD WITH PECAN VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (38)Author Kendra VaculinServings 8
HOW TO TOAST PECANS | 2 WAYS TO TOAST PECANS | RECIPES, DINNERS …
From foodnetwork.com
Author By
TOASTED PECAN VINAIGRETTE - GLUTEN FREE RECIPES
From fooddiez.com
ARUGULA SALAD WITH GOAT CHEESE, TOASTED PECANS AND CRANBERRY …
From williams-sonoma.com
BALSAMIC VINAIGRETTE [OIL-FREE] - DANIEL'S PLATE
From danielsplate.com
MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS & MAPLE …
From onceuponachef.com
HOW TO TOAST PECANS (2 WAYS!) – A COUPLE COOKS
From acouplecooks.com
SPRING SALAD WITH HONEY-ROASTED PECANS - IOWA GIRL EATS
From iowagirleats.com
TOASTED PECAN VINAIGRETTE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BEST TOASTED PECAN VINAIGRETTE RECIPES
From alicerecipes.com
HOW TO TOAST PECANS 4 WAYS - TASTE OF HOME
From tasteofhome.com
ROASTED PECAN VINAIGRETTE - BIGOVEN.COM
From bigoven.com
ROASTED PECAN VINAIGRETTE - LINDYSEZ | RECIPES
From lindysez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #salads #fruit #easy #european #beginner-cook #dinner-party #salad-dressings #nuts #taste-mood #savory #number-of-servings
You'll also love