Pecan Dressing Recipes

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TOASTED PECAN VINAIGRETTE



Toasted Pecan Vinaigrette image

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

2 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 cup chopped pecans, toasted

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

HONEY-PECAN DRESSING



Honey-Pecan Dressing image

A sweet-tangy dressing that is good over fruit salad or a fruit and green salad combo. Store in refrigerator.

Provided by ratherbeswimmin

Categories     Salad Dressings

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

3 tablespoons sugar
1 tablespoon chopped sweet onion
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 cup honey
1/4 cup red wine vinegar
1 cup vegetable oil
1 cup chopped pecans, toasted

Steps:

  • Add the first 6 ingredients to the container of an electric blender.
  • Pulse 2 or 3 times until blended.
  • With blender running, pour in oil in a slow, steady stream.
  • Process until smooth.
  • Add in pecans and stir.
  • Serve over salad.

Nutrition Facts : Calories 1341.5, Fat 118.8, SaturatedFat 14, Sodium 235.4, Carbohydrate 77.7, Fiber 4.5, Sugar 72.7, Protein 4.4

TOASTED PECAN VINAIGRETTE



Toasted Pecan Vinaigrette image

Recipe is adapted from A Chef's Kitchen in Williamsburg, VA

Provided by Amy Rains

Categories     Dressing

Time 15m

Number Of Ingredients 7

1/2 cup pecan halves
1/4 cup white wine vinegar
2 tbsp real maple syrup
2 tbsp chopped shallot
3/4 cup olive oil
Vegetable broth or water for thinning (around 1/2 cup)
Salt and pepper to taste.

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-GARLIC SALAD DRESSING



Pecan-Garlic Salad Dressing image

Make and share this Pecan-Garlic Salad Dressing recipe from Food.com.

Provided by Lennie

Categories     Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
10 pecan halves, toasted
2 tablespoons brown sugar
2 cloves garlic, peeled and halved

Steps:

  • Combine all ingredients in food processor and process until mixture is smooth.
  • Chill before serving; makes enough to dress one large salad.
  • I recommend a salad of romaine lettuce, orange slices (fresh or tinned mandarins), sliced green onions and perhaps some thinly sliced raw mushrooms.

CRANBERRY PECAN DRESSING



Cranberry Pecan Dressing image

Progresso® chicken broth, cranberries and pecans are packed in this bread dressing - a baked side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 12

3 tablespoons butter or margarine
3 stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1 cup sweetened dried cranberries
1 cup chopped pecans
1 tablespoon chopped fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
10 small croissants, cut into 1-inch pieces (7 cups)
8 oz ciabatta or French bread, cut into 1-inch pieces (7 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 eggs, slightly beaten

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter 8 to 10 minutes, stirring occasionally, until tender. Stir in cranberries, pecans, sage, salt and pepper. Remove from heat.
  • In large bowl, mix onion mixture, croissants, bread, broth and eggs, tossing until well mixed. Spoon into baking dish.
  • Bake uncovered 35 to 40 minutes or until center is hot and edges are golden brown.

Nutrition Facts : Calories 338, Carbohydrate 38 g, Fat 3 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 666 mg

HONEY PECAN SALAD DRESSING



Honey Pecan Salad Dressing image

This is excellent over fresh fruit salad, any combination and lettuce salads as well..I have even marinated chicken breasts to grill during same meal..Wonderful taste!! I usually double or triple the original recipe

Provided by grandma2969

Categories     Salad Dressings

Time 15m

Yield 1 cup

Number Of Ingredients 9

1/3 cup light vegetable oil
3 tablespoons honey
1 tablespoon lemon juice
2 teaspoons vinegar
1 teaspoon soy sauce
1/2 cup pecan pieces
2 tablespoons warm water
1 grated rind lemon
2 garlic cloves, smashed

Steps:

  • In a blender, mix all ingredients till smooth --
  • Chill thoroughly.
  • This dressing can be kept refrigerated up to 2 weeks -- .

Nutrition Facts : Calories 1249.6, Fat 112.2, SaturatedFat 8.6, Sodium 342.9, Carbohydrate 74.7, Fiber 10.7, Sugar 54.4, Protein 7.5

CREAMY PECAN SALAD DRESSING



Creamy Pecan Salad Dressing image

I wanted a change from good ol' ranch! I searched the site, and then the web looking for a pecan dressing, and kept coming up with vinegar based dressings. Normally I would have made one of them, however my family is partial to creamy dressings, so I altered this recipe from "Betty Crocker's Easy Breakfast and Brunches" and it was a hit.

Provided by Comestible Queen

Categories     Salad Dressings

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

4 tablespoons mayonnaise
4 tablespoons sour cream
1 tablespoon lemon juice
1/2 cup ground pecans
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/2 teaspoon onion powder

Steps:

  • Mix dry ingredients.
  • Mix mayonnaise, sour cream, and lemon juice.
  • Combine all ingredients, mixing well.
  • Add desired amount to green salad, (great on green salads with fruit added), or serve as dip for a veggie tray!
  • Store in an airtight container in the refrigerator -- if there are leftovers ;).

Nutrition Facts : Calories 62.8, Fat 5.8, SaturatedFat 1, Cholesterol 3, Sodium 327.8, Carbohydrate 3, Fiber 0.5, Sugar 1.3, Protein 0.6

HERBED PECAN STUFFING



Herbed Pecan Stuffing image

"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

8 cups cubed day-old multi-grain bread
3/4 cup golden raisins
1/2 cup apple juice
1/4 cup olive oil
4 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
3/4 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1 large egg
1-1/2 to 2 cups chicken broth
1-1/2 cups coarsely chopped pecans, toasted

Steps:

  • Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

Nutrition Facts : Calories 255 calories, Fat 17g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 564mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.

PETE'S CHUNKY APPLE PECAN DRESSING FOR TURKEY OR PORK



Pete's Chunky Apple Pecan Dressing for Turkey or Pork image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 cups of dressing

Number Of Ingredients 14

2 loaves fresh, or day old, French bread, cut into 1/2-inch chunks
2 tablespoons unsalted butter
2 tablespoons oil
2 cup white onions, peeled and chopped into 1/2-inch chunks
2 cup celery, strings removed and cut into 1/2-inch chunks
2 cup peeled Granny Smith apples, cut into 1/2-inch chunks
2 tablespoons rubbed sage
1 tablespoon dried basil
Salt and pepper
1 cup chopped or torn flat-leaf Italian parsley
2 cup low-sodium turkey broth, (from paste)
1 cup white wine or hard cider
2 sweet lemons, zested and juiced
3/4 cup chopped raw pecans, optional

Steps:

  • Preheat the oven to 300 degrees F.
  • Arrange the cubed bread on baking sheets lined with parchment paper and toast in the oven for 15 to 20 minutes, or until very dry - but not burnt! Set aside in a very large bowl to cool.
  • Raise the oven temperature to 325 degrees F.
  • In a large skillet over a medium/high flame melt the butter and add the oil. Add the onions and celery and toss to coat, sweating the veggies for 5 minutes, stirring constantly. Add the apples and toss to coat, saute for 4 to 5 minutes until the onions and celery are almost limp. Add the cooked apples and veggies to the dried bread and season with sage, basil, salt, pepper and fresh parsley. Toss the mixture with your fingers to incorporate well.
  • In the same pan you fried the veggies in mix up the turkey broth and heat along with the white wine, or cider, until it just barely simmers. Pour the liquid into the bread/veggie mixture and toss with 2 wooden spoons. Scrape the dressing into 1 large, or 2 smaller flat casserole dishes, (9 by 13 by 2-inch), that have been sprayed with nonstick. Season each casserole with a little more salt and pepper. Sprinkle the chopped pecans evenly over both casseroles and cover with foil. Bake for 15 minutes, covered, then remove the foil and bake an additional 10 minutes to brown the top. Serve with mashed potatoes and sliced turkey.

SOUTHERN GREENS WITH WARM PECAN DRESSING



Southern Greens With Warm Pecan Dressing image

Make and share this Southern Greens With Warm Pecan Dressing recipe from Food.com.

Provided by Geema

Categories     Salad Dressings

Time 17m

Yield 2 serving(s)

Number Of Ingredients 6

6 cups fresh greens, spinach, Swiss chard, beet, turnip, etc. Just use your favorites
2 tablespoons balsamic vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1/2 cup pecans, coarsely chopped
2 teaspoons olive oil or 2 teaspoons coconut oil

Steps:

  • Wash greens well and tear in large pieces, removing any tough stems or ribs.
  • In a small, non-stick skillet, stir together the vinegar, honey and mustard, oil and pecans.
  • Cook over medium heat, stirring often, for 2 minutes.
  • Pour over greens and serve immediately.

Nutrition Facts : Calories 254.1, Fat 24.4, SaturatedFat 2.3, Sodium 84.4, Carbohydrate 10.1, Fiber 2.9, Sugar 7, Protein 2.8

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