Strawberry Spinach Salad With Candied Pecans Food

STRAWBERRY SPINACH SALAD WITH CANDIED PECANS FETA AND BALSAMIC VINAIGRETTE

Steps:

• Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside.
• Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool.
• In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.

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.

SPINACH SALAD WITH STRAWBERRIES

Steps:

• Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.
• For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.

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 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 SALAD WITH CANDIED PEARS, PECANS AND BRIE

Steps:

• Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
• To make the candied pecans, rinse the pecans with cold water.
• Drain but do not let dry.
• In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
• Dip the pecans in this mixture to coat well.
• Spread them on the prepared baking sheet.
• Bake for 15 minutes.
• Cool and Chop.
• To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
• To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
• Pour over the salad and toss to coat.
• Garnish with the candied pecans and chicken/seafood (if using.).

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.

CANDIED PECAN & STRAWBERRY SALAD RECIPE

Steps:

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

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.

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

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.

STRAWBERRY SPINACH SALAD I

Steps:

• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
• In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.