Pecan Garlic Salad Dressing Food

PECAN-GARLIC SALAD DRESSING

Steps:

• Combine all ingredients in food processor and process until mixture is smooth.
• Chill before serving; makes enough to dress one large salad.
• I recommend a salad of romaine lettuce, orange slices (fresh or tinned mandarins), sliced green onions and perhaps some thinly sliced raw mushrooms.

BLUE-CHEESE-PEAR-PECAN SALAD

Steps:

• Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
• For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

PECAN DRESSING

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Brush a 3-quart baking dish with butter.
• Spread bread cubes onto two rimmed baking sheets. Toast in oven until dry and golden in places, 12 to 15 minutes. Let cool completely, then transfer to a large bowl.
• Melt butter in a large skillet over medium. Add onion, celery, and garlic; season with salt. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in cranberries and rosemary; cook 30 seconds. Add wine and boil until almost evaporated, 3 to 4 minutes.
• Transfer onion mixture to bowl with bread. Toss with pecans, parsley, and broth, adding more broth as needed until bread is evenly moistened but not soggy. Fold in eggs; season with salt and pepper. Transfer to prepared baking dish and cover with parchment-lined foil.
• Bake in upper third of oven 20 minutes. Uncover and continue baking until crisp on top and browned in places, 20 to 25 minutes more.

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS

Steps:

• Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
• Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
• Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

HONEY PECAN SALAD DRESSING

Steps:

• In a blender, mix all ingredients till smooth --
• Chill thoroughly.
• This dressing can be kept refrigerated up to 2 weeks -- .