Candied Pecan And Strawberry Salad Food

STRAWBERRY SPINACH SALAD WITH CANDIED PECANS

Steps:

• Melt butter in a large heavy skillet over medium heat.
• Add pecans and sugar; stir to combine.
• Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
• Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
• Cool completely and break up pieces as needed.
• Remove and discard stems from spinach.
• Wash spinach and pat dry with paper towels.
• Tear into bite-size pieces.
• Combine spinach, celery and strawberries in a large bowl.
• Pour 1 cup dressing over salad mixture; toss gently.
• Add reserved candied pecans; toss gently.
• Serve immediately with remaining dressing.
• Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
• With blender running, gradually add oil in a slow, steady stream through opening in lid.
• Process until thick and smooth.
• Transfer dressing mixture to a bowl; stir in poppy seeds.
• Cover and chill.

CANDIED PECAN & STRAWBERRY SALAD RECIPE

Steps:

• Combine all ingredients except dressing.
• Add dressing just before serving; mix lightly.

CANDIED PECAN AND STRAWBERRY SALAD

Steps:

• Preheat the oven to 300 degrees F.
• Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.
• In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
• In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.

STRAWBERRY & PECAN SALAD

Steps:

• In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.

SPINACH SALAD WITH CANDIED PEARS, PECANS AND BRIE

Steps:

• Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
• To make the candied pecans, rinse the pecans with cold water.
• Drain but do not let dry.
• In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
• Dip the pecans in this mixture to coat well.
• Spread them on the prepared baking sheet.
• Bake for 15 minutes.
• Cool and Chop.
• To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
• To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
• Pour over the salad and toss to coat.
• Garnish with the candied pecans and chicken/seafood (if using.).

STRAWBERRY ORANGE PECAN TOSSED SALAD

Steps:

• For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate., In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary., In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.