ROMAINE WITH APPLE, PECANS AND BLUE CHEESE
Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.
Provided by USA WEEKEND columnist Jean Carper
Categories Salad Vegetable Salad Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
- In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 23.3 g, Cholesterol 11.8 mg, Fat 17.2 g, Fiber 7.1 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 237.5 mg, Sugar 13.5 g
APPLE-PECAN SALAD
This quick and easy salad features apple, pecans, berries and salad greens - a perfect side dish that's ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, toss salad greens, apple, cranberries and pecans.
- In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 206, Carbohydrate 20 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 249 mg
APPLE PECAN SALAD RECIPE
Steps:
- To make the dressing add the following ingredients to a mason jar and shake well: vinegar, grated orange zest, orange juice, Dijon mustard, maple syrup, salt and pepper, and olive oil.
- In a large bowl add the romaine lettuce, bacon, apple, pecans, cranberries, and blue cheese. Toss with a small amount of dressing and serve!
Nutrition Facts : Calories 375 kcal, Carbohydrate 42 g, Protein 11 g, Fat 55 g, SaturatedFat 10 g, Cholesterol 21 mg, Sodium 424 mg, Fiber 9 g, Sugar 29 g, UnsaturatedFat 42 g, ServingSize 1 serving
APPLE BLUE CHEESE SALAD
Easy to make ahead, especially for guests who always love this salad. Granny Smith apple marinated in balsamic vinaigrette salad dressing, bleu cheese, pecans, and bacon all tossed over romaine.
Provided by ALRIESTER
Categories Salad
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
- Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
- In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 10.9 g, Cholesterol 33.7 mg, Fat 29.6 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 1011.7 mg, Sugar 5.2 g
APPLE, PECAN, BLUE CHEESE SALAD - PIONEER WOMAN RECIPE - (4.6/5)
Provided by lindaauman
Number Of Ingredients 10
Steps:
- Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl. In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
FENNEL AND APPLE SALAD WITH BLUE CHEESE AND PECANS
Make and share this Fennel and Apple Salad With Blue Cheese and Pecans recipe from Food.com.
Provided by Sugarmagnolia_fl
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper.
- Add the fennel fronds and apple and season with salt and pepper and toss. Garnish with blue cheese and pecans and serve right away.
Nutrition Facts : Calories 274.9, Fat 24.6, SaturatedFat 6.2, Cholesterol 16.9, Sodium 346.2, Carbohydrate 9.9, Fiber 3.3, Sugar 3.9, Protein 6.6
APPLE, PECAN, AND BLUE CHEESE SALAD WITH DRIED CHERRIES
Make and share this Apple, Pecan, and Blue Cheese Salad With Dried Cherries recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
- In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
- Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
Nutrition Facts : Calories 215.5, Fat 17.5, SaturatedFat 5.3, Cholesterol 16, Sodium 331.2, Carbohydrate 10.6, Fiber 2.3, Sugar 6.9, Protein 5.9
APPLE, PECAN AND BLUE CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
- Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
- Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.
APPLE, PECAN & BLUE CHEESE SALAD
Yield 4
Number Of Ingredients 1
Steps:
- 1 Preheat the oven to 200ºC, gas mark 6. Put the bread on a baking tray and drizzle with the oil. Season, then roast for 10-15 minutes until golden and crisp. Meanwhile, roast the pecans on a separate baking tray for 6-7 minutes, until fragrant. Transfer the croutons and nuts to a bowl with the apples, lettuce and Stilton; mix well. 2 In a small bowl, combine all the dressing ingredients, season and whisk well. Drizzle the dressing over the salad and serve straightaway.
Nutrition Facts : Nutritional Info Typical values per serving Energy V Per serving 1766kJ 424kcals Fat 27g Saturated Fat 8g Carbohydrate 31g Sugars 14g Protein 13g Salt 1g Fibre 3.4 Click here for more information about health and nutrition
AUTUMN SALAD WITH APPLE & PECANS
The ultimate fall salad! This apple pecans salad makes salad eating irresistibly good. Sweet apples, creamy goat cheese and maple pecans are tossed with fresh greens and an easy apple cider vinaigrette.
Provided by Dara Michalski | Cookin' Canuck
Categories Salads
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, combine the salad greens, maple pecans, cucumber slices, chopped apple, goat cheese and green onions.
- Toss with the dressing. Taste and add more dressing, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 147 kcal, Carbohydrate 12.3 g, Protein 2.9 g, Fat 10.6 g, SaturatedFat 2.8 g, Cholesterol 10.1 mg, Sodium 152.8 mg, Fiber 2.7 g, Sugar 7.2 g
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5/5 (1)Category Main Dish, SaladServings 8Total Time 15 mins
- Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper.
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- Preheat the oven to 375° and spread the pecans in a pie plate. Bake for 10 to 12 minutes, until the pecans are lightly browned. Let cool.
- Meanwhile, in a large bowl, whisk the vinegar with the shallot, mustard and sugar; let stand for 10 minutes. Whisk in the canola and olive oils and season the vinaigrette with salt and pepper.
- Add the escarole, celery, apples and toasted pecans to the vinaigrette and toss to coat thoroughly. Season the salad with salt and pepper and transfer to a platter. Scatter the crumbled blue cheese on top and serve.
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- For the dressing: In a bowl, whisk together olive oil, mustard, honey, vinegar, kosher salt and freshly ground black pepper. Whisk well to combine.
- When ready to serve, combine romaine lettuce, cranberries, candied pecans, crumbled Traditional Danish Blue and apples into a salad bowl.
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- To create the sauce, whisk the mayo, half n half, sour cream, and Worcestershire sauce together. Stir in 2 tbsp of the blue cheese crumbles, along with a pinch of salt and pepper. Taste test for salt; add more if needed.
- Toss the spinach with the dressing in a large bowl. Divide the salad among four plates. Garnish each salad with some apple slices, a couple tablespoons of candied pecans, and about a tablespoon and a half of blue cheese crumbles.
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5/5 (2)Total Time 10 minsCategory Appetizer, SaladCalories 244 per serving
- Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
APPLE PECAN BLUE CHEESE SALAD WITH DRIED CHERRIES
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5/5 (1)Total Time 15 minsCategory Main Course, SaladCalories 228 per serving
- Add the Dijon mustard, maple syrup, vinegar, olive oil, to a small jar with a lid. Place on the lid and shake well to mix. Season with salt and pepper, to taste.
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- In a heavy skillet over medium heat, melt the butter. Toast the pecans for a few minutes and then sprinkle with the sugar and salt. Cook one more minute. Watch carefully so they don't burn. Allow them to cool on paper towels.
- Place the torn lettuce in a salad bowl, top with cooled pecans, diced pears and blue cheese. Dress the salad immediately before serving.
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5/5 (5)Total Time 20 minsCategory Appetizer, Main Course, SaladCalories 300 per serving
- In a large sauté pan over medium-high heat, add the cubed bacon and sauté for 6-8 minutes, or until crispy. Set aside on a plate lined with a paper towel until ready to use.
- If you are toasting the pecans, place a small sauté pan over medium-low heat and add the pecans. Toast the pecans for 3-4 minutes, stirring occasionally and paying close attention to keep them from burning. Remove from the heat and set aside.
- Stand the apple on its bottom and cut into quarters around the core. Place each apple quarter flesh down on the cutting board, and cut into thin slices, about an 1/8" thick.
- Place the spinach in a large serving bowl, and top with apples, bacon, pecans and Gorgonzola cheese. Drizzle with the maple-dijon dressing and toss to combine.Serve and enjoy.
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