Spinach Salad With Pears Candied Pecans Recipes

SPINACH SALAD WITH CARAMELIZED PECANS

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.

SALAD WITH GOAT CHEESE, PEARS, CANDIED PECANS AND MAPLE-BALSAMIC DRESSING

Steps:

• Place greens in a large serving bowl (or divide among individual salad plates).
• Sprinkle pears, pecans, cherries, and goat cheese over top of greens.
• For dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
• Dress salad just before serving, or pass the dressing at the table.

SPINACH SALAD WITH PEARS & CANDIED PECANS

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.

PECAN SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

SPINACH SALAD WITH CANDIED PEARS, PECANS AND BRIE

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.).

STRAWBERRY SPINACH SALAD WITH CANDIED PECANS FETA AND BALSAMIC VINAIGRETTE

Steps:

• Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside.
• Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool.
• In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• Place spinach in serving bowl.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
• Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
• Toss spinach with dressing, Gorgonzola and pecans.