Orange Pecan Salad Food

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.

ORANGE PECAN COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
• Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.
• Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.
• Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

ORANGE SALAD

Steps:

• In a medium saucepan over low heat, mix the egg, sugar, flour, 1/2 can pineapple, margarine and vanilla extract. Slowly cook and stir until thickened. Pour into an 8x8 inch dish. Mix in the whipped topping. Chill in the refrigerator 1 hour, or until firm.
• Dissolve the orange flavored gelatin mix in boiling water. Stir in remaining water. Chill in the refrigerator 1 hour, or until thick but not firm.
• Mix bananas and remaining pineapple into the gelatin. Spread on top of the mixture in the dish. Chill in the refrigerator 3 hours, or until firm.

EVERY-CITRUS SALAD WITH ALMONDS AND MANCHEGO

Steps:

• Combine orange juice and shallot in a medium bowl; set aside for 5 minutes. Whisk in maple syrup, mustard, salt, and pepper. Gradually whisk in oil until dressing is emulsified. Set aside.
• Cut away peel and pith of citrus and slice flesh into ½-inch-thick rounds.
• Layer radicchio and citrus rounds on a serving platter. Top with parsley, almonds, and cheese. Drizzle with dressing.

ORANGE PECAN GRAIN SALAD

Steps:

• 1. COOK rice & quinoa blend according to package directions. Cool to room temperature.
• 2. WHISK together juice, oil, zest and salt in medium bowl.
• 3. ADD rice & quinoa blend, orange sections, celery, pecans and scallions. Cover and chill 1 to 2 hours, until ready to serve.

APPLE AND ORANGE SALAD

Steps:

• In a large bowl, whisk the olive oil, red wine vinegar, and orange juice. Add the raisins and set it aside.
• Peel the orange and cut it into small pieces.
• Core the apples and cut them in small pieces.
• Add the oranges, apples, pecans to the bowl with raisins. Add salt and pepper to taste.
• Toss everything together very well and serve.

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.

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 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.

MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS

Steps:

• Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat.
• Mix in dried cranberries.
• Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
• Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries.
• Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
• Place greens in large bowl.
• Toss with 2/3 of dressing.
• Divide greens among 6 plates.
• Add orange segments to bowl; toss with remaining dressing.
• Top salads with orange segments and 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.

MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS

Steps:

• Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
• Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.

SAUTEED RADICCHIO, ORANGE, BACON, AND PECAN SALAD

Steps:

• Preheat oven to 350° F.
• In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.
• Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.
• Serve salad topped with orange sections.

ORANGE PECAN SALAD

Steps:

• Mix together in a salad bowl the lettuce, onions, celery, oranges, and parsley.
• Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
• Continue stirring until the sugar is melted; remove from heat and add to the salad.
• Mix the dressing with a whisk and pour over the salad; mix and serve.
• In a salad bowl, mix together the lettuce, onions, celery, oranges, and parsley.
• Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
• Continue stirring until the sugar is melted; remove from heat and add to the salad.
• Mix the dressing with a whisk and pour over the salad; toss and serve.