Spinach And Strawberry Salad With Sugar Pecans Food

STRAWBERRY SPINACH SALAD WITH CANDIED PECANS

Steps:

• Melt butter in a large heavy skillet over medium heat.
• Add pecans and sugar; stir to combine.
• Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
• Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
• Cool completely and break up pieces as needed.
• Remove and discard stems from spinach.
• Wash spinach and pat dry with paper towels.
• Tear into bite-size pieces.
• Combine spinach, celery and strawberries in a large bowl.
• Pour 1 cup dressing over salad mixture; toss gently.
• Add reserved candied pecans; toss gently.
• Serve immediately with remaining dressing.
• Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
• With blender running, gradually add oil in a slow, steady stream through opening in lid.
• Process until thick and smooth.
• Transfer dressing mixture to a bowl; stir in poppy seeds.
• Cover and chill.

SPINACH SALAD WITH STRAWBERRIES AND PECANS

Steps:

• Combine first 3 ingredients.
• Process next 7 ingredients in blender until smooth, stopping once to scrap down sides.
• Stir in poppy seeds.

STRAWBERRY SPINACH PECAN SALAD

Steps:

• Combine first 7 ingredients at least 1 hour in advance and shake well. Simmer pecans in butter with a little sprinkle of sugar until soft. Tear spinach leaves into bite size pieces. Slice strawberries lengthwise. Add salad dressing just before serving and toss well. The dressing is a large recipe.

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS

Steps:

• Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
• In a small bowl, add all the ingredients and whisk until emulsified.

SPINACH SALAD WITH CARAMELIZED PECANS

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.

SPINACH AND STRAWBERRY SALAD

Steps:

• In a large bowl, toss together the spinach and strawberries.
• In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

SPINACH SALAD WITH STRAWBERRIES AND CARAMELIZED PECANS

Steps:

• CARAMELIZED PECANS: In a small saucepan, combine the sugar and water. Heat and stir on low until the sugar is dissolved.
• Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown. Watch boiling process carefully! Please be careful not to burn yourself!
• Arrange the pecans in a single layer on a lightly greased baking sheet.
• Drizzle the simple syrup over the pecans. Stir to coat. Allow to stand 20 minutes or so to cool and harden. Chop coarsely once cooled.
• STRAWBERRY DRESSING: Combine all dressing ingredients in a tight fitting jar with a lid and shake well. Yield 1/2 cup.
• SALAD: Meanwhile, arrange the washed spinach leaves on six individual salad plates. Top with pecan mixture, strawberries, cheese and shallots. Serve dressing on side.

SOUTHERN SPINACH SALAD WITH PECANS & STRAWBERRIES

Steps:

• Toast Pecans - Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside. Once cooled, coarsely chop half of the pecans, leaving the other whole. These can be stored safely for up to two weeks in an air-tight container, longer in a freezer.
• For Dressing - In a sauce pan, combine last five ingredients. Bring to a simmer, and simmer for 1 minute. Remove from heat. This can be stored in the fridge for up to 3 months.
• For Serving Salad - toss the spinach, strawberries, and red onion to mix. Top with pecans, blue cheese and dressing then lightly toss into salad. (If making this in advance, do the final toss right before serving, keeping the pecans and cheese separate).