Strawberry Orange Pecan Tossed Salad Food

CANDIED PECAN & STRAWBERRY SALAD RECIPE

Steps:

• Combine all ingredients except dressing.
• Add dressing just before serving; mix lightly.

BLUEBERRY AND ORANGE SPINACH SALAD

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
• Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
• In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.

STRAWBERRY AND MANDARIN SALAD

Steps:

• Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
• Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.

ORANGE-STRAWBERRY SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• Serve oranges and strawberries on salad greens. Serve with dressing.

STRAWBERRY SALAD WITH MIXED GREENS, PECANS AND FETA

Steps:

• In a large bowl, combine the spring mix, strawberries, pecans, feta cheese, and quick pickled shallots, if using.
• In a small bowl, whisk together the sherry vinegar, olive oil, honey, mustard, salt and pepper. Taste and adjust flavors if desired.
• Add about 1/2 to 3/4 of the dressing to the salad ingredients and gently toss until evenly combined. Taste and add the remaining dressing, if desired.
• Divide between 4 salad plates. Top each with some freshly ground black pepper. Serve immediately

SUMMER STRAWBERRY SALAD

Steps:

• Combine salad ingredients in a large serving bowl.
• Combine dressing ingredients in a small jar with a lid. Shake well. Pour over salad immediately before serving.

STRAWBERRY TOSSED SALAD

Steps:

• Combine the first seven ingredients in a jar with tight fitting lid; shake well.
• Just before serving, toss the salad greens, strawberries, cheese and walnuts in a large salad bowl.
• Drizzle with dressing and toss.

SPINACH STRAWBERRY SALAD

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.

CANDIED PECAN AND STRAWBERRY SALAD

Steps:

• Preheat the oven to 300 degrees F.
• Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.
• In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
• In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.

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.

STRAWBERRY ORANGE PECAN TOSSED SALAD

Steps:

• For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate., In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary., In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.