STRAWBERRY SPINACH SALAD WITH CANDIED PECANS
Make and share this Strawberry Spinach Salad with Candied Pecans recipe from Food.com.
Provided by Kimke
Categories Strawberry
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
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 ORANGES, DRIED CHERRIES, AND CANDIED PECANS
Make and share this Spinach Salad With Oranges, Dried Cherries, and Candied Pecans recipe from Food.com.
Provided by Ameliahead
Categories Oranges
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut and peel white pith from oranges. Cut between membranes to release orange segments into a small bowl.
- Combine shallot with balsamic vinegar in bowl. Whisk in olive oil and season with salt and pepper to taste.
- Place orange segments, spinach, and cherries in salad bowl, and toss with dressing. Break apart pecans and add to salad. Sprinkle goat cheese on top and serve.
SPINACH SALAD WITH ORANGES, DRIED CHERRIES AND CANDIED PECANS
Steps:
- Coat baking sheet with cooking spray. Bring brown sugar and 2 Tbs. water to a simmer over medium heat, and cook 2 minutes. Add pecans, and cook 8 minutes, stirring constantly-mixture will look sandy and dry. Spread nuts on prepared baking sheet to cool. Cut and peel white pith from oranges. Cut between membranes to release orange segments into small bowl. Combine shallot with balsamic vinegar in bowl. Whisk in olive oil, and season with salt and pepper. Place orange segments, spinach and cherries in salad bowl, and toss with dressing. Break apart pecans, and add to salad. Sprinkle goat cheese on top, and serve.
Nutrition Facts : Calories 368 calories
BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
- Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
- Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
SPINACH SALAD WITH ORANGES + DRESSING
I regularly get monthly newsletters from "Taste of Home" and yesterday this recipe was posted there. I really liked the ingredients that were in the dressing, sort of a sweet-tart combination so decided to make it and was very pleased with the results. Homemade dressings are so much more appealing than the store bought ones. I doubled the dressing recipe so there would be extra for tomorrow.
Provided by Nova Scotia Cook
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large salad bowl, toss the spinach, oranges, mushrooms and bacon. Set aside.
- In a blender or food processor, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper.
- Cover and process until smooth.
- While blending, gradually add oil in a steady stream.
- Yields 4-6 servings.
SPINACH STRAWBERRY SALAD
This Strawberry Spinach Salad with pecans, mandarin oranges and poppy seed dressing has become our favorite quick salad! Add chicken to make it a main dish or serve it as a side dish at your next meal!
Provided by Janelle
Time 10m
Number Of Ingredients 8
Steps:
- If making a large salad, I suggest doing layers. For individual salads, no need for layers.
- Place 1/2 spinach in large salad bowl.
- Top with 1/2 of the strawberries, 1/2 of the oranges and half of the pecans.
- Add second layer of spinach and top with remaining strawberries, oranges and pecans.
- Serve with poppy seed dressing or balsamic dressing.
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 101 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SPINACH AND CLEMENTINE SALAD WITH DRIED TART CHERRIES
From www.aicr.com. Clementines can be both expensive and difficult to find as they are only available November through March. Substitute tangerines-honey tangerines being particulatiry good, if you cannot find them. Here is what I found online about the fruit: "Clementines are the tiniest of the mandarins. Imported from Spain, Morocco, and other parts of North Africa, clementines are a cross between a sweet orange and a Chinese mandarin. They are small, very sweet, and usually seedless. Most people think of clementines as small tangerines, but they're a different variety entirely, with a distinctive taste".(SOURCE:www.producepete.com/shows/clementines.html
Provided by COOKGIRl
Categories Citrus
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Dry roast the walnuts lightly and set aside to cool.
- Whisk all the salad ingredients together except for the olive oil. Gradually whisk in the olive oil and incorporate. Best if salad dressing is prepared several hours in advance to allow to marinate.
- Once dressing has marinated, adjust seasoning if necessary. Whisk again.
- Wash and drain well the baby spinach leaves.
- In large salad bowl toss the salad ingredients together. NOTE: Do not add the walnuts to the salad until just before serving.
- Chill salad until ready to serve.
- Serve salad dressing on side.
Nutrition Facts : Calories 185.9, Fat 12.2, SaturatedFat 1.5, Sodium 114.5, Carbohydrate 18.2, Fiber 5.1, Sugar 9.8, Protein 5.5
SPINACH SALAD WITH PEARS & CANDIED PECANS
A tasty combination of pears, blue cheese and spinach make this salad a standout. The sugared pecans add a nice crunch and a bit of sweetness. If you like poppy seeds, feel free to add some to the vinaigrette.-Tamara Stimpson, Zephyr, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 281 calories, Fat 22g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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