Mandarin Orange Salad With Pecans Food

PECAN MANDARIN SALAD

Steps:

• In a bowl, combine the romaine, oranges, cucumber and pecans. In a jar with a tight-fitting lid, combine the milk, sugar, vinegar and pepper; shake well. Pour over salad and toss to coat.

ORANGE PECAN SALAD

Steps:

• Toss oranges, lettuce and pecans in a large salad bowl; set aside. Combine yogurt and mayonnaise; pour over salad just before serving.

MANDARIN PECAN SALAD

Steps:

• Divide the romaine, oranges, pecans and cranberries between two salad plates. In a blender, combine the oil, honey, vinegar, mustard, salt and onion powder; cover and process until smooth. Stir in poppy seeds. Drizzle over salads.

CHICKEN SALAD WITH MANDARIN ORANGES AND PECANS

Steps:

• Preheat oven to 325. Toast pecans for 10-15 minutes.
• In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans.
• Drizzle on oil, vinegar, salt and pepper. Toss to coat.

MANDARIN ORANGE SALAD

Steps:

• 1. In a large bowl tear the romaine lettuce and incorporate with the spring mix.
• 2. Drain and dry the mandarin oranges. Take all the other ingredients and add to the salad.
• 3. Toss the salad and serve with your favorite citrus vinaigrette. I use the lemon vinaigrette on my recipe for the bacon romaine salad.

BEAUTIFUL SALAD

Steps:

• Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.

MANDARIN ORANGE SALAD

Steps:

• Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
• Heat until sugar dissolves.
• Cool.
• Meanwhile cook almonds and 6 tsp.
• sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds coated.
• Cool and break apart.
• Break apart lettuces into bite size pieces.
• Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
• 5 minutes before serving toss with drained mandarin oranges, sugared almonds and cooled dressing.
• If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.

MANDARIN ORANGE SALAD WITH SUGARED PECANS

Steps:

• For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
• For dressing: combine all ingredients and refrigerate for 1 hour.
• For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
• Preparation time does not include cooking pecans.

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.

MANDARIN ORANGE AND PEAR SALAD WITH TOASTED PECAN VINAIGRETTE

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.

MANDARIN ORANGE SALAD

Steps:

• In a jar or salad dressing container, combine the 1/4 cup oil, 2 Tbs sugar, 2 Tbs vinegar, 1/2 tsp salt, a dash of pepper and a dash of hot sauce. Whisk to combine and stir up / shake right before serving as the oil and vinegar will separate.
• Heat a dry pan over medium high heat on your stovetop. Add 1/4 cup sliced almonds to the pan and move pan in circular motions so the nuts move around and get toasted evenly. Keep an eye on the almonds so they don't burn! Once toasted and fragrant, transfer the toasted nuts to a cup or plate until you're ready to assemble your salad.
• Combine 16 oz fresh spinach with 1 15oz can drained mandarin oranges in a large salad bowl. Add the toasted almonds to the salad. Add as much dressing as desired to the salad and toss to evenly coat the spinach leaves.
• Serve immediately!

MANDARIN ORANGE SALAD WITH PECANS

Steps:

• Whisk together the shallot, vinegar and oil (s).
• Season with salt and pepper, set aside.
• Right before serving, toss with the greens.
• Top each salad with orange slices and pecans.

PECAN-MANDARIN TOSSED SALAD

Steps:

• In a large heavy skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the romaine, grapes, oranges, celery and green onions., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Add pecans; toss to coat.

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.

SPINACH SALAD WITH CHICKEN, MANDARIN ORANGES AND PECANS

Steps:

• Rinse chicken breasts, pat dry and season with salt and pepper. Bring white wine to a boil in a saucepan and add chicken breasts. Cook over low heat, covered, until tender for 10-12 minutes.
• Peel Mandarin oranges thoroughly and cut out segments between white membranes. Collect juice and squeeze out remaining pulp and juice from membranes. Rinse spinach and spin dry. Arrange spinach on a plate. Rinse scallions and cut diagonally into rings.
• For the dressing, mix orange juice with oil, lemon juice and honey and season with salt. Cut chicken into slices and arrange on spinach. Add Mandarin orange slices, sprinkle with pecans and scallions and drizzle with dressing to serve.

PIONEER WOMAN'S AMBROSIA SALAD

Steps:

• Preheat the oven to 350 F and position the rack in the center.
• Spread the pecans out on a small baking sheet and bake them until toasted and fragrant, about 6-8 minutes, stirring halfway through.
• Move the pecans to a medium bowl and let them cool completely.
• With an electric mixer, whip the heavy cream until stiff peaks form.
• Add the sour cream and whisk until combined.
• Add the marshmallows, pineapple, and coconut, stirring to combine.
• Fold in the Mandarin oranges.
• Place in the refrigerator for at least 2 hours or up to overnight, covered with plastic wrap.
• When ready to serve, coarsely chop the pecans.
• Add the pecans and maraschino cherries to the ambrosia salad, and stir to combine.
• Place in a serving bowl and serve immediately.

CRANBERRY CITRUS SALAD WITH PECANS

Steps:

• To a microwave safe bowl, add the fresh cranberries, 2 Tbsp. of orange juice and 2 Tbsp. of granular sweetener. Stir together and microwave on 1 minute increments until the cranberries burst. Stir. 2 minutes will likely be all that is needed to cook the cranberries. Set cranberries aside to cool.
• In a large bowl or platter, add the spring mix/salad greens, oranges, green onions, celery, pecans and cooled cranberries. Top with the goat cheese crumbles. Refrigerate until ready to serve.
• For the dressing, whisk together the olive oil, balsamic vinegar, garlic, honey, orange juice and zest, salt and pepper. Serve the dressing on the side or dress the salad just before serving.