Mandarin Orange Salad With Sugared Pecans Food

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.

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.

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.

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.

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:

• 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

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.

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.

MANDARIN ALMOND SALAD

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

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.

ROMAINE WITH ORANGES AND PECANS

Steps:

• Place lettuce, pecans and oranges in salad bowl.
• Combine dressing ingredients in a blender and blend until well mixed.
• Make ahead and refrigerate until ready to toss with salad.
• Use extra dressing for dip with fresh fruit!

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.