Raspberry Pecan Salad Food

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

STRAWBERRY PECAN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix together mixed salad greens or baby spinach leaves.
• Toss in strawberry slices, grapes, mandarine segments, red onion slices and glazed pecans. Toss all the salad ingredients.
• Combine all the raspberry vinaigrette ingredients and pour over salad.
• Add feta cheese crumbles on top. Serve salad immediately or store in refrigerator.
• SERVING SUGGESTION: can also be served with Ken's Steak House, Lite Raspberry Walnut Vinaigrette Salad Dressing over the salad and store-bought glazed pecans, if you like.

BABY SPINACH SALAD WITH BERRIES, PECANS & GOAT CHEESE IN RASPBERRY VINAIGRETTE

Steps:

• Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.
• In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.

RASPBERRY PECAN SALAD

Steps:

• Blend jam and vinegar in a blender for 15-20 seconds.
• With blender on high gradually add oil in a steady stream.
• Stir in poppy seeds.
• Chill well.
• Mix with salad greens when ready to serve or leave in a pretty glass bowl on the side.

STRAWBERRY & PECAN SALAD

Steps:

• In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.

CRANBERRY PECAN SALAD WITH FETA CHEESE

Steps:

• Place salad greens in a bowl.
• Top with cheese, cranberries and pecans.
• Use as much dressing as you prefer, but I like to go light on the dressing.

RASPBERRY PECAN CHICKEN SALAD

Steps:

• In a large bowl, mix yogurt, mayonnaise and five-spice powder. Stir in chicken, green onions, celery and pecans. Gently stir in raspberries. Serve on bread.

SPINACH, RASPBERRY, AND TOASTED PECAN SALAD

Steps:

• Place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
• Mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
• Layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
• Top with dressing and serve immediately.

HUNTER'S SALAD WITH RASPBERRY VINAIGRETTE AND CANDIED PECANS

Steps:

• Combine olive oil, vinegar, juice concentrate, Dijon mustard, salt and pepper in a bowl.
• Whisk vigorously until well mixed.
• Combine greens, cheese, onion and pecans in a serving bowl.
• Pour dressing over and toss to coat the greens.
• Serve immediately.
• For the Candied Pecans, whisk egg whites, sugar, cinnamon and cayenne pepper in a bowl until slightly frothy.
• Add pecans and toss to coat well.
• Spray a baking sheet lightly with nonstick cooking spray.
• Spread pecans in a single layer on the baking sheet.
• Bake at 275F for 30 minutes, turning the pecans every 10 minutes.
• Remove from the oven and cool completely.
• Crumble the mixture into to separate pieces.
• Use 2/3 cup of the pecans in the salad.
• Store the remaining pecans in an airtight container in the refrigerator.

CRANBERRY PECAN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
• In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
• In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.