CANDIED PECAN AND STRAWBERRY SALAD
Provided by Food Network
Time 40m
Yield 4 Servings
Number Of Ingredients 8
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.
KIWI-STRAWBERRY SPINACH SALAD
This pretty strawberry kiwi salad is always a hit when I serve it! The recipe came from a cookbook, but I personalized it. Sometimes just a small change in ingredients can create a big difference. -Laura Pounds, Andover, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 11
Steps:
- Place the first five ingredients in a blender; cover and process 30 seconds or until blended. Transfer to a small bowl; stir in green onions, sesame seeds and poppy seeds., In a large bowl, combine spinach, strawberries and kiwi. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HONEY-PECAN KIWI SALAD RECIPE RECIPE - (5/5)
Provided by carol gorman
Number Of Ingredients 7
Steps:
- Combine lettuce, kiwi and pecans. In a separate bowl, mix yogurt, lemon juice, oil and honey until smooth. Pour over salad and toss; serve immediately.
SPINACH & KIWI SALAD
I have a spinach with strawberry salad that I wanted to make, but only had a kiwi, so I came up with this. Plus, I needed it in a hurry, so used the prepared dressing. DH volunteered that he loved the fruit in the salad, so...
Provided by Linky
Categories Spinach
Time 8m
Yield 2 side salads, 2 serving(s)
Number Of Ingredients 6
Steps:
- Put spinach in serving bowl.
- Peel and slice kiwi; cut each slice in fourths. Add to spinach.
- Grate carrots into spinach.
- Add red onion and almonds.
- Pour on poppy seed dressing to taste.
- Toss and serve.
PECAN-KIWI SALAD
Number Of Ingredients 7
Steps:
- Combine lettuce, kiwis and pecans in a large bowl; set aside. Mix together remaining ingredients in a small bowl, stirring until smooth. Pour over salad; toss gently. Tip: Set a farm table with lightweight fiber pots, pails of soil, plant markers and watering cans...a gardening workstation that makes it so easy to divide and pot new plants for swapping.
Nutrition Facts : Nutritional Facts Serves
CHICKEN PECAN SALAD
The combination of sweet and spicy pecans and sweet berries in this chicken salad makes it a taste sensation! I have given tins of the pecans alone as gifts at Christmas time; they are delicious. The berries listed are suggestions; substitute whatever kinds you fancy, in whatever quantities! Makes a beautiful summer dinner.
Provided by JRW8
Categories Salad
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside.
- Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips.
- In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.
Nutrition Facts : Calories 983.5 calories, Carbohydrate 39.9 g, Cholesterol 68.4 mg, Fat 80.4 g, Fiber 10.2 g, Protein 35.9 g, SaturatedFat 9.1 g, Sodium 681.3 mg, Sugar 26.2 g
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