Quick Escarole Salad With Apples And Pecans Food

APPLE-PECAN SALAD

Steps:

• In large bowl, toss salad greens, apple, cranberries and pecans.
• In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

APPLE PECAN SALAD RECIPE

Steps:

• To make the dressing add the following ingredients to a mason jar and shake well: vinegar, grated orange zest, orange juice, Dijon mustard, maple syrup, salt and pepper, and olive oil.
• In a large bowl add the romaine lettuce, bacon, apple, pecans, cranberries, and blue cheese. Toss with a small amount of dressing and serve!

ENDIVE AND APPLE SALAD

Steps:

• Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.

QUICK ESCAROLE SALAD WITH APPLES AND PECANS

Steps:

• In a large bowl, whisk together oil, vinegar, Dijon, and 1 tablespoon water; season with salt and pepper. Add escarole, apple, and pecans. Toss, and serve immediately.

POPCORN SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.

APPLE, PECAN AND BLUE CHEESE SALAD

Steps:

• Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
• Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

APPLE PECAN ARUGULA SALAD

Steps:

• Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
• Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
• While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
• Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
• Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
• Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

ESCAROLE-APPLE SALAD WITH WALNUT DRESSING

Steps:

• Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.

APPLE PECAN FALL SALAD

Steps:

• In a mason jar, combine all the ingredients for the dressing and then shake to combine.
• In a large bowl, combine all of the salad ingredients. Toss to combine. Serve with the dressing on the side.

ENDIVE, ESCAROLE AND APPLE SALAD WITH WHITE WINE VINAIGRETTE

Steps:

• Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 13 minutes. Pour into small bowl; cool. Whisk in oil and vinegar. Season vinaigrette with salt and pepper.
• Toss escarole, endive, arugula and celery in large bowl. Add apple, pecans and Parmesan. Toss salad with enough vinaigrette to coat and serve.

CELERY, APPLE & PECAN SALAD

Steps:

• Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
• In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
• Add celery and apple. Toss gently to combine.
• Crumble toasted pecans on top, serve immediately.

PINEAPPLE CUCUMBER SALAD

Steps:

• Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
• Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.