Spiced Honey Fruit Salad With Pecans Food

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SPINACH SALAD WITH CARAMELIZED PECANS



Spinach Salad With Caramelized Pecans image

Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.

Provided by SharleneW

Categories     Fruit

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1/2 cup pecan halves
1 tablespoon brown sugar
1 (6 ounce) package fresh Baby Spinach (I also like to make it with a combination of freshbaby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white vinegar

Steps:

  • Melt butter in small frying pan over low heat.
  • Add pecans and brown sugar.
  • Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
  • Spread out on wax paper to cool.
  • In bowl toss together spinach, pecans, apple and cheese.
  • Add oil and vinegar and toss again until everything is coated.
  • Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

PECAN FRUIT SALAD



Pecan Fruit Salad image

This is a very colorful dish for the holidays and a change from jello salads. Peanuts also works well in this salad instead of pecans.-Stephen Allen, Leland, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

2 large tart apples, peeled and thinly sliced
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) unsweetened pineapple chunks, undrained
1 cup canned sliced beets, drained
1 medium firm banana, sliced
1 tablespoon lemon juice
1/4 cup mayonnaise
2 tablespoons 2% milk
1 tablespoon brown sugar
6 lettuce leaves
3 teaspoons sugar
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the apples, oranges, pineapple, beets, banana and lemon juice. Let stand for 10 minutes. Meanwhile, for dressing, combine the mayonnaise, milk and brown sugar in a small bowl., Drain fruit mixture; spoon onto lettuce-lined plates. Sprinkle with sugar and pecans. Serve with dressing.

Nutrition Facts : Calories 228 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.

SPICED PEAR LETTUCE SALAD



Spiced Pear Lettuce Salad image

I like to serve this pretty salad in the fall. The colors are bright, the texture fresh and the flavors a delightful blend. It compliments roasted entrees and is good with grilled meats, too. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 tablespoons water
2 tablespoons orange juice
1-1/2 teaspoons honey
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
Dash salt
1 medium ripe pear, sliced
2-1/2 cups torn mixed salad greens
1/2 cup chopped tomato
2 tablespoons chopped red onion
2 tablespoons raisins

Steps:

  • In a small saucepan, combine the water, orange juice, honey, cinnamon, allspice, ginger and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add pear slices; simmer 5-8 minutes longer or just until pears are tender. , Divide salad greens between two bowls; top with the tomato, onion, raisins and pear slices. Drizzle with warm dressing; serve immediately.

Nutrition Facts : Calories 124 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges

SPICED PECANS



Spiced Pecans image

So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.

Provided by Pat

Categories     Appetizers and Snacks

Time 40m

Yield 6

Number Of Ingredients 8

1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
½ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
  • In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
  • Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 24.7 g, Fat 39 g, Fiber 5.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 203.6 mg, Sugar 18.9 g

BASIC CHICKEN SALAD



Basic Chicken Salad image

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Provided by Jackie M

Categories     Chicken Salad

Time 10m

Yield 2

Number Of Ingredients 6

½ cup blanched slivered almonds
½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
1 stalk celery, chopped

Steps:

  • Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
  • Mix together mayonnaise, lemon juice, and pepper in a medium bowl. Toss with chicken, toasted almonds, and celery.

Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g

SPICED HONEY FRUIT SALAD WITH PECANS



Spiced Honey Fruit Salad with Pecans image

Provided by Trisha Yearwood

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Nonstick cooking spray, for the parchment
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1 large egg white
1 cup pecans
1 habanero pepper
1/4 cup honey
1/4 cup orange juice
1/8 teaspoon ground cinnamon
2 cups cubed cantaloupe
1 1/2 cups grapes
3 kiwis, peeled and cut into 1-inch pieces
1 apple, cut into 1-inch pieces

Steps:

  • For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
  • In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
  • Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
  • For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
  • To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.

SPICED HONEY-GLAZED HALLOUMI & FIG SALAD



Spiced honey-glazed halloumi & fig salad image

Get your dinner party off to a great start with this salad topped with toasted almonds. Alternatively, it can be made into impressive-looking canapés

Provided by Esther Clark

Categories     Canapes, Lunch, Starter

Time 30m

Yield Serves 8 as a starter or 20 canapés

Number Of Ingredients 9

10 fresh figs , halved
60g honey
2 tsp ras el hanout
100ml olive oil
2 x 250g blocks halloumi , thickly sliced, then halved
2 tbsp sherry vinegar
150g rocket
2 x 80g packs prosciutto
2 tbsp flaked almonds , toasted

Steps:

  • Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened.
  • Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds.

Nutrition Facts : Calories 569 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 2.9 milligram of sodium

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