Roasted Pecan Vinaigrette Food

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TOASTED PECAN VINAIGRETTE



Toasted Pecan Vinaigrette image

-Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup

Number Of Ingredients 7

1/4 cup red wine vinegar
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3/4 cup extra virgin olive oil
1/3 cup finely chopped pecans, toasted

Steps:

  • In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

Nutrition Facts : Calories 215 calories, Fat 24g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

ROASTED PECAN VINAIGRETTE



Roasted Pecan Vinaigrette image

This dressing is a lovely adaptation of Gumbo Shop's Roasted Pecan Vinaigrette salad dressing. Bold, flavorful, delicious.

Provided by LindySez

Categories     Sauces, Dressings & Condiments

Time 15m

Number Of Ingredients 8

1/6 th cup finely minced onion (that's 2 tablespoons + 2 teaspoons)
1 teaspoon finely minced garlic
2 tablespoons balsamic vinegar
2 teaspoons dried mustard
2 tablespoons brown sugar
1/4 cup extra virgin olive oil
1/4 cup roasted chopped pecans
Salt and freshly ground pepper (to taste)

Steps:

  • Whisk the first 6 ingredients together in a small non-metallic bowl. Slow whisk in the olive oil; add the toasted pecans. Taste and adjust for salt and pepper. Serve over greens.

Nutrition Facts : ServingSize 1 g, Calories 183 kcal, Carbohydrate 8 g, Protein 2 g, Fat 17 g, SaturatedFat 2 g, Sodium 40 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 14 g

TOASTED PECAN VINAIGRETTE



Toasted Pecan Vinaigrette image

This dressing gets a little bit of a crunch with toasted pecans. Recipe is from Paula Deen's magazine.

Provided by CookingONTheSide

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 cup chopped pecans, toasted

Steps:

  • In medium bowl, combine Dijon and honey.
  • Slowly add olive oil, whisking to combine.
  • Slowly add vinegar, whisking to combine.
  • Stir in toasted pecans.

Nutrition Facts : Calories 219, Fat 22.2, SaturatedFat 2.4, Sodium 56.3, Carbohydrate 5.8, Fiber 1.9, Sugar 3.7, Protein 1.9

PECAN VINAIGRETTE



Pecan Vinaigrette image

Its slight nutty flavor and lip-puckering tartness make this my go-to dressing for salads and steamed vegetables. And if you run out, whisk together another batch in mere minutes! -Kathleen Specht, Clinton, Montana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7

1/2 cup canola oil
1/4 cup red wine vinegar
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup finely chopped pecans, toasted

Steps:

  • In a small bowl, whisk the oil, vinegar, shallot, mustard, salt and pepper. Cover and refrigerate. Just before serving, stir in pecans.

Nutrition Facts : Calories 164 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

APPLE-PECAN SALAD WITH HONEY VINAIGRETTE



Apple-Pecan Salad with Honey Vinaigrette image

Fresh apples and pecans deliver color, crispiness and crunch to your seasonal side salads in this delicious fall recipe.

Provided by Food Network

Time 15m

Yield 10 servings

Number Of Ingredients 10

7 cups spring mix lettuce
1 medium apple, sliced
1/3 cup pecan halves, toasted
1/4 cup apple cider vinegar
4 Tbsp. honey
2 Tbsp. olive oil
1/2 tsp. mustard
1/8 tsp. salt
1/8 tsp. pepper
1 cup shredded Parmesan cheese

Steps:

  • In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

MANDARIN ORANGE AND PEAR SALAD WITH TOASTED PECAN VINAIGRETTE



Mandarin Orange and Pear Salad With Toasted Pecan Vinaigrette image

Found this recipe in a Paula Deen magazine and looks pretty and sounds good. Can't wait to try it out.

Provided by Bonnie G 2

Categories     Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

10 cups mixed baby greens
6 mandarin oranges, peeled and segmented
2 pears, cored and cut into 1/4 inch thick slices
1/2 red onion, small and thinly sliced
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 cup pecans, toasted and chopped

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.

Nutrition Facts : Calories 299.5, Fat 22.6, SaturatedFat 2.4, Sodium 58.8, Carbohydrate 26.5, Fiber 5.3, Sugar 18.4, Protein 2.9

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