TOASTED PECAN VINAIGRETTE
This dressing gets a little bit of a crunch with toasted pecans. Recipe is from Paula Deen's magazine.
Provided by CookingONTheSide
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, combine Dijon and honey.
- Slowly add olive oil, whisking to combine.
- Slowly add vinegar, whisking to combine.
- Stir in toasted pecans.
Nutrition Facts : Calories 219, Fat 22.2, SaturatedFat 2.4, Sodium 56.3, Carbohydrate 5.8, Fiber 1.9, Sugar 3.7, Protein 1.9
TOASTED PECAN VINAIGRETTE
Recipe is adapted from A Chef's Kitchen in Williamsburg, VA
Provided by Amy Rains
Categories Dressing
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
- Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
- In a high powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in olive oil. Blend until completely smooth. Add broth or water as needed to thin.
- Season the dressing with salt and pepper.
- Store in the fridge for up to 3 weeks.
THE BEST TOASTED PECAN BALSAMIC VINAIGRETTE
Steps:
- Soak pitted dates in ¾ cup hot water. Let sit for at least 5 minutes to soften.
- Heat a dry skillet over medium heat. Add pecans and warm for 1 to 2 minutes, carefully shaking the nuts around in the skillet a few times so they don't burn. Remove from heat and set aside.
- Put all dates with soaking water, pecans and remaining ingredients into a high powered blender and blend until smooth and creamy.
- The vinaigrette will be a little warm, but trust me its yummy. You can store any unused dressing in an airtight container in the refrigerator for up to 4 days.
COPYCAT SWEETGREEN HARVEST BOWL
Make and share this Copycat Sweetgreen Harvest Bowl recipe from Food.com.
Provided by norasingley
Categories < 60 Mins
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- For the Salad:.
- Preheat oven to 425 degrees F.
- In a medium pot with a tight-fitting lid, combine wild rice, 1 cup water and a pinch of salt. Bring to a boil over high heat, top with lid and reduce to low. Cook 45 minutes. Fluff with a fork, remove from heat and cover. Let steam 5 minutes more. Divide between two serving bowls.
- Meanwhile, place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until pieces are golden on the underside, about 18 minutes. Flip pieces and roast for an additional 5-8 minutes, until golden and slightly crisped on the edges. Add to bowls with rice.
- In a large serving bowl, combine kale, beets, fennel and chicken. Toss with enough balsamic vinaigrette to coat. Divide between bowls and top with goat cheese and almonds. Serve with additional dressing on the side.
- For the Balsamic Vinaigrette:.
- Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.
Nutrition Facts : Calories 1230.2, Fat 88.9, SaturatedFat 27.7, Cholesterol 131.1, Sodium 687, Carbohydrate 65.4, Fiber 10.9, Sugar 11.2, Protein 47.9
TOASTED PECANS
This crunchy snack is easy to make and has a delightful salty flavor.
Provided by Joyce Hickman
Categories Appetizers and Snacks
Time 1h10m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
- Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
- Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 8.3 g, Cholesterol 40.7 mg, Fat 58.2 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 13.4 g, Sodium 109 mg, Sugar 2.4 g
MANDARIN ORANGE AND PEAR SALAD WITH TOASTED PECAN VINAIGRETTE
Found this recipe in a Paula Deen magazine and looks pretty and sounds good. Can't wait to try it out.
Provided by Bonnie G 2
Categories Salad Dressings
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine lettuces, oranges, pears and red onion.
- For Dressing:.
- In a medium bowl, combine dijon and honey. Slowly add olive oil, whisking to combine. Slowly add vinegar, whisking to combine. Stir in toasted pecans.
- Drizzle salad with Toasted Pecan Vinaigrette, tossing gently to coat. Serve immediately.
Nutrition Facts : Calories 299.5, Fat 22.6, SaturatedFat 2.4, Sodium 58.8, Carbohydrate 26.5, Fiber 5.3, Sugar 18.4, Protein 2.9
BALSAMIC VINAIGRETTE WITH FRESH TARRAGON
This is a super easy and incredibly delicious dressing that I love to toss onto a salad of fresh greens, toasted walnuts and sliced pears or apples. Add a little crumbled blue cheese and you've got the most amazing salad, ever.
Provided by hollyfrolly
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together all ingredients and refrigerate left overs for up to one week.
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