Honey Pecan Kiwi Salad Recipes

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HONEY-PECAN KIWI SALAD

This dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, always happy to try my new creations. -Marla Arbet, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7



Honey-Pecan Kiwi Salad image

Steps:

  • Combine lettuce, kiwi and pecans. In a separate bowl, mix yogurt, lemon juice, oil and honey until smooth. Pour over salad and toss; serve immediately.

Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

5 cups torn Boston lettuce
3 medium kiwifruit, peeled and sliced
1/4 cup chopped pecans, toasted
2 tablespoons vanilla yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey

HONEY-PECAN KIWI SALAD RECIPE RECIPE - (5/5)

Provided by carol gorman

Number Of Ingredients 7



Honey-Pecan Kiwi Salad Recipe Recipe - (5/5) image

Steps:

  • Combine lettuce, kiwi and pecans. In a separate bowl, mix yogurt, lemon juice, oil and honey until smooth. Pour over salad and toss; serve immediately.

5 cups torn Boston lettuce
3 medium kiwifruit, peeled and sliced
1/4 cup pecans, toasted and chopped
2 tablespoons vanilla yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey

HONEY-PECAN CANDY

This is one of those heaven-on-earth experiences. This recipe was taken from epicurious.com and was originally used as a pumpkin pie garnish....but it is so amazing and so easy by itself that I just HAD TO share it here! I think it would be a PERFECT addition to any holiday tray. CAUTION: This is very addictive. it is common to consume mass quantities in one sitting. be warned!! :)

Provided by theatrenut

Categories     Candy

Time 20m

Yield 25-30 candies, 25-30 serving(s)

Number Of Ingredients 5



Honey-Pecan Candy image

Steps:

  • Place large piece of foil on work surface.
  • Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer.
  • Add pecans
  • Cook until syrup turns deep caramel color and bubbles thickly.
  • stir nuts occasionally to coat (about 9 minutes)
  • Scrape onto foil
  • WORKING QUICKLY, separate nuts with spoon.
  • Cool completely.
  • Break candy apart into desired sizes (NOTE: this is why the yield/servings is a guesstimate).
  • Place in airtight container.
  • You may now eat a piece of heaven -- or five pieces -- (if you haven't done so by now!).
  • Enjoy!

6 tablespoons sugar
3 tablespoons honey
3 tablespoons unsalted butter
1 pinch salt
1 cup pecan halves

PECAN-KIWI SALAD

Number Of Ingredients 7



Pecan-Kiwi Salad image

Steps:

  • Combine lettuce, kiwis and pecans in a large bowl; set aside. Mix together remaining ingredients in a small bowl, stirring until smooth. Pour over salad; toss gently. Tip: Set a farm table with lightweight fiber pots, pails of soil, plant markers and watering cans...a gardening workstation that makes it so easy to divide and pot new plants for swapping.

Nutrition Facts : Nutritional Facts Serves

5 cups Boston lettuce, torn
3 kiwis, peeled and sliced
1/4 cup chopped pecans, toasted
2 tablespoons vanilla yogurt
2 tablespoons lemon juice
1 tablespoon oil
1 tablespoon honey

ASIAN PEAR SALAD

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

Provided by kitty.rock

Categories     Salad Dressings

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12



Asian Pear Salad image

Steps:

  • In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
  • In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
  • Add the shallots to the vinaigrette then set aside.
  • When serving, dress the greens lightly, season to taste, and serve immediately.

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

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