Mandarin Orange And Pear Salad With Toasted Pecan Vinaigrette Recipes

ORANGE PECAN SALAD

Steps:

• Toss oranges, lettuce and pecans in a large salad bowl; set aside. Combine yogurt and mayonnaise; pour over salad just before serving.

PECAN MANDARIN SALAD

Steps:

• In a bowl, combine the romaine, oranges, cucumber and pecans. In a jar with a tight-fitting lid, combine the milk, sugar, vinegar and pepper; shake well. Pour over salad and toss to coat.

MANDARIN ORANGE AND PEAR SALAD WITH TOASTED PECAN VINAIGRETTE

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.

BETSY'S MANDARIN ORANGE SALAD

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

MANDARIN ORANGE VINAIGRETTE SALAD DRESSING

Steps:

• Gather the ingredients.
• Place the cider vinegar , mandarin orange juice, red wine vinegar (or balsamic vinegar), brown sugar, shallots, and kosher salt in a blender. Pulse to combine the ingredients.
• While the blender is running, very slowly add olive oil in a steady stream through the top opening of the blender.
• Transfer to a salad cruet or jar with a lid.
• Refrigerate any leftover vinaigrette for up to one week. After that, throw out any unused portion of this salad dressing.
• Enjoy.

MANDARIN ALMOND SALAD

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

BEAUTIFUL SALAD

Steps:

• Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.

MANDARIN ORANGE SALAD WITH SUGARED PECANS

Steps:

• For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
• For dressing: combine all ingredients and refrigerate for 1 hour.
• For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
• Preparation time does not include cooking pecans.

TOASTED PECAN VINAIGRETTE

Steps:

• In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

MANDARIN ORANGE SALAD WITH PECANS

Steps:

• Whisk together the shallot, vinegar and oil (s).
• Season with salt and pepper, set aside.
• Right before serving, toss with the greens.
• Top each salad with orange slices and pecans.

PECAN-MANDARIN TOSSED SALAD

Steps:

• In a large heavy skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the romaine, grapes, oranges, celery and green onions., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Add pecans; toss to coat.

CITRUS & TOASTED PECAN SALAD

Steps:

• Mix salad greens, oranges, bacon, onion and pecans in large bowl.
• Add dressing; toss lightly.

TOASTED PECAN VINAIGRETTE

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.

PECAN VINAIGRETTE

Steps:

• In a small bowl, whisk the oil, vinegar, shallot, mustard, salt and pepper. Cover and refrigerate. Just before serving, stir in pecans.