Spinach Salad With Candied Pears Pecans And Brie Recipes
SPINACH SALAD WITH CARAMELIZED PECANS
Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.
Provided by SharleneW
Categories Fruit
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in small frying pan over low heat.
- Add pecans and brown sugar.
- Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
- Spread out on wax paper to cool.
- In bowl toss together spinach, pecans, apple and cheese.
- Add oil and vinegar and toss again until everything is coated.
- Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.
SPINACH SALAD WITH PEARS & CANDIED PECANS
A tasty combination of pears, blue cheese and spinach make this salad a standout. The sugared pecans add a nice crunch and a bit of sweetness. If you like poppy seeds, feel free to add some to the vinaigrette.-Tamara Stimpson, Zephyr, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 281 calories, Fat 22g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
SPINACH SALAD WITH CANDIED PEARS, PECANS AND BRIE
The combination of these ingredients is fantastic. The candied pecans give a nice little crunch to the salad. Add some seafood or grilled chicken and you have a full meal. To save time buy the prepackaged washed baby spinach. This recipe came from Rose Reisman's "Secrets for Permanent Weight Loss" cookbook.
Provided by heather in Ont
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
- To make the candied pecans, rinse the pecans with cold water.
- Drain but do not let dry.
- In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
- Dip the pecans in this mixture to coat well.
- Spread them on the prepared baking sheet.
- Bake for 15 minutes.
- Cool and Chop.
- To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
- To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
- Pour over the salad and toss to coat.
- Garnish with the candied pecans and chicken/seafood (if using.).
Nutrition Facts : Calories 149.5, Fat 8.5, SaturatedFat 2, Cholesterol 7.1, Sodium 73.5, Carbohydrate 17.1, Fiber 2, Sugar 13.7, Protein 3
SPINACH WITH PECANS
An easy to make, nutty version of this vegetable.
Provided by Lisa-Michelle Boucher
Categories Side Dish Vegetables Onion
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.
Nutrition Facts : Calories 57 calories, Carbohydrate 3.4 g, Fat 4.8 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13 mg, Sugar 1.3 g
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CANDIED PECAN, PEAR, AND SPINACH SALAD RECIPE -SUNSET MAGAZINE
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3/5 (3)Total Time 30 minsServings 6Calories 261 per serving
- Preheat oven to 350°. In a bowl, combine sugar, corn syrup, 1/4 tsp. each salt and cardamom, the cayenne, and cloves. Stir in nuts. Spread onto a rimmed baking sheet lined with parchment paper.
- Bake, stirring once in a while with a fork, until syrup is deep golden, about 15 minutes. Stir again, then transfer nuts on paper to a work surface. Let nuts cool, breaking them up after 5 minutes.
- Whisk oil, vinegar, pepper, shallot, and remaining 1/4 tsp. each salt and cardamom in a large bowl. Gently toss with spinach, pears, and nuts. Serve immediately.
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3.3/5 (3)Total Time 25 minsServings 8Calories 190 per serving
- Preheat oven to 350°F (180°C). In a medium bowl, whisk together egg white, 1/3 cup (75 mL) sugar and 1/4 tsp (1 mL) salt until frothy. Add pecans and toss to coat. Spread evenly onto a parchment paper-lined baking sheet and toast in the oven, stirring a few times to break up nuts, for 15 min. or until lightly browned. Place pear slices on another baking sheet and dress with 1/2 tsp (2 mL) of olive oil and ground pepper. Roast in the oven, at the same time as the nuts, for 12 to 15 min. When cool enough to handle, separate nuts into pieces and cut 15 of the pear slices into 1/2-in. (1 cm) pieces. Set aside the remaining pear slice.
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4.7/5 (3)Total Time 35 minsCategory SaladCalories 281 per serving
- Spread pecans out on a sheet pan and toast for 15 minutes, shaking the pan halfway through roasting.
- While pecans roast, make vinaigrette by combining shallot, vinegar, mustard, and honey in a small bowl. Add olive oil while whisking until the vinaigrette is smooth. Season with a pinch of salt and black pepper. (Note: Alternatively, for a very smooth vinaigrette, you can combine all vinaigrette ingredients and blend them with an immersion blender. This is my preferred method.)
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- To make salad dressing, combine the vinegar, mustard, maple syrup, salt and pepper. Drizzle in olive oil while whisking constantly. Set aside.
- To candy the nuts, melt butter in saucepan. Toss in pecans and mix till coated. Add brown sugar and cook, stirring, till caramelized. Place on parchment to cool.
- To assemble salad, toss spinach, onions and pears with dressing (rewhisk as needed). Top salad with cranberries and pecans.
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