Nectarine Pecan Salad Recipes
SPINACH SALAD WITH NECTARINES AND SPICY PECANS
You can substitute walnuts or almonds in place of the pecans and use bacon or ham in place of the prosciutto. You could also use whatever greens you prefer. I like spring mix. This recipe is from Cooking Light magazine.
Provided by SharleneW
Categories Fruit
Time 20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- To prepare pecans, combine first 5 ingredients in as mall bowl.
- Rinse pecans with cold water and drain (do not allow pecans to dry).
- Add pecans to the suar mixture and toss well to coat.
- Arrange on a jelly roll pan coated with cooking spray.
- Bake at 350°F for 10 minutes, stirring occasionally.
- Coarsely chop pecans.
- Set aside.
- To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
- To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add prosciutto; saute 5 minutes or until crisp, and finely chop.
- Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
- Sprinkle with the pecans and prosciutto.
Nutrition Facts : Calories 59.9, Fat 3, SaturatedFat 0.3, Sodium 270.8, Carbohydrate 8, Fiber 1.4, Sugar 5.5, Protein 1.4
NECTARINE ARUGULA SALAD
Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. -Christine Laba, Arlington, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 86mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
NECTARINES AND PEACHES WITH LAVENDER SYRUP
The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.
Categories Bon Appétit Salad Summer Peach Nectarine Blue Cheese Honey Dessert Pecan
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10-12 minutes. Let cool.
- Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
- Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
- Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.
- Do Ahead
- Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.
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- To prepare the dressing, combine all ingredients—olive oil, vinegar, mustard, salt, and pepper—in a mason jar or liquid measuring cup. Shake or whisk until thoroughly-combined. Set aside.
- To assemble the salad, combine spinach, nectarines, and pecans in a large serving bowl. Pour on about half the dressing, and toss to combine. The spinach should be lightly coated. Taste, add more dressing as desired, and serve.
CHERRY NECTARINE ARUGULA SALAD WITH SPICED PECANS
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- Make the honey mustard and lime dressing. Whisk together 2 tbsp honey with 2 tbsp Dijon mustard, 2 tbsp lime juice, and 1 tsp minced garlic. Slowly add ⅓ cup olive oil, whisking continuously. Season the dressing with salt and pepper and set aside.
- Soak ½ cup quinoa in water for 20 minutes. Drain and thoroughly wash the quinoa. Heat a saute non-stick saute pan over medium heat and add the quinoa onto the dry pan. Cook the quinoa until it starts to pop and smells nutty, about 10 minutes, stirring occasionally. Remove from heat and let cool.
- Make the spiced pecans. Melt 1 tbsp butter in a non-stick saute pan over medium heat. Add 2 tsp brown sugar, ½ tsp cinnamon, and ½ tsp chili powder. Stir until the sugar melts, then add ½ cup pecans, stirring to coat. Reduce heat to low and continue to toast the pecans, about 2-3 minutes. Remove from heat and let cool.
- Prepare the remaining salad ingredients. Plate 2 cups arugula per plate and top with cherries, nectarines, shallots, and dried cherries. Sprinkle the spiced pecans and toasted quinoa on top. Serve with honey mustard and lime dressing.
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