Raspberry Pecan Dressing Recipes
RASPBERRY PECAN SALAD
This is a recipe from the Heart and Soul Cookbook. I love the combination of fruit and greens. Chill time for dressing not included
Provided by Marla S
Categories Salad Dressings
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Blend jam and vinegar in a blender for 15-20 seconds.
- With blender on high gradually add oil in a steady stream.
- Stir in poppy seeds.
- Chill well.
- Mix with salad greens when ready to serve or leave in a pretty glass bowl on the side.
Nutrition Facts : Calories 310.2, Fat 29.3, SaturatedFat 3.6, Sodium 11, Carbohydrate 12.6, Fiber 3.4, Sugar 6.6, Protein 1.9
STRAWBERRY PECAN SALAD WITH RASPBERRY VINAIGRETTE
This delicious salad is a replica of the one served in a famous Steak House. I came up with the recipe by adding the ingredients described in the menu. Enjoy it.
Provided by pink cook
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together mixed salad greens or baby spinach leaves.
- Toss in strawberry slices, grapes, mandarine segments, red onion slices and glazed pecans. Toss all the salad ingredients.
- Combine all the raspberry vinaigrette ingredients and pour over salad.
- Add feta cheese crumbles on top. Serve salad immediately or store in refrigerator.
- SERVING SUGGESTION: can also be served with Ken's Steak House, Lite Raspberry Walnut Vinaigrette Salad Dressing over the salad and store-bought glazed pecans, if you like.
Nutrition Facts : Calories 515.9, Fat 30.2, SaturatedFat 5.6, Cholesterol 10.3, Sodium 119.4, Carbohydrate 64, Fiber 4.2, Sugar 54.1, Protein 4.5
CALIFORNIA SALAD WITH RASPBERRY VINAIGRETTE DRESSING RECIPE
This salad is the perfect combination of leafy, crunchy, and tangy. It goes great as a side, an appetizer, or even as your main dish!
Provided by Steph Loaiza
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
- Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
- Pour desired amount over the salad and serve while it's fresh. (I always have leftover dressing that I store in the fridge and use throughout the week).
Nutrition Facts : Calories 399 kcal, Carbohydrate 52 g, Protein 3 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 133 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
HUNTER'S SALAD WITH RASPBERRY VINAIGRETTE AND CANDIED PECANS
Make and share this Hunter's Salad With Raspberry Vinaigrette and Candied Pecans recipe from Food.com.
Provided by Impera_Magna
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine olive oil, vinegar, juice concentrate, Dijon mustard, salt and pepper in a bowl.
- Whisk vigorously until well mixed.
- Combine greens, cheese, onion and pecans in a serving bowl.
- Pour dressing over and toss to coat the greens.
- Serve immediately.
- For the Candied Pecans, whisk egg whites, sugar, cinnamon and cayenne pepper in a bowl until slightly frothy.
- Add pecans and toss to coat well.
- Spray a baking sheet lightly with nonstick cooking spray.
- Spread pecans in a single layer on the baking sheet.
- Bake at 275F for 30 minutes, turning the pecans every 10 minutes.
- Remove from the oven and cool completely.
- Crumble the mixture into to separate pieces.
- Use 2/3 cup of the pecans in the salad.
- Store the remaining pecans in an airtight container in the refrigerator.
Nutrition Facts : Calories 280.8, Fat 27.2, SaturatedFat 4.4, Cholesterol 12.6, Sodium 360.1, Carbohydrate 7.9, Fiber 3, Sugar 4, Protein 4.9
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- Preheat oven to 250 degrees F and line a large baking sheet (15x21 inches) with parchment paper.
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