SPICED HONEY FRUIT SALAD WITH PECANS
Provided by Trisha Yearwood
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
- In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
- Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
- For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
- To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.
HONEY-PECAN DRESSING
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
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
HONEY PECAN SALAD DRESSING
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
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
APPLE-PECAN SALAD WITH HONEY VINAIGRETTE
Fresh apples and pecans deliver color, crispiness and crunch to your seasonal side salads in this delicious fall recipe.
Provided by Food Network
Time 15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.
PEAR SALAD WITH HONEY VINAIGRETTE
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.
- Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.
- Pour the dressing over the salad and serve.
HONEY PECAN & GOAT CHEESE SALAD
I once made this salad for my wife and son-who loves goat cheese-while our homemade pizza was baking. One of my dreams is to own a herd of goats and make cheese, but when I talk about it with my wife, the result is major eye rolls! -Greg Fontenot The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high 1-1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to waxed paper-lined baking sheet to cool. , For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside., Place flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs. , Heat remaining oil in a large skillet over medium-hight heat. Fry cheese 1-2 minutes on each side or until golden brown. Drain on paper towels., Divide salad greens among four plates; top with cheese. Drizzle with dressing and sprinkle with honey pecans.
Nutrition Facts : Calories 570 calories, Fat 47g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 763mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 3g fiber), Protein 11g protein.
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
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
PECAN SALMON SALAD WITH HONEY MUSTARD DRESSING
I hate fish and thought this tasted pretty good, for fish. The fish lovers at the table raved so I thought I'd share!
Provided by Diana Adcock
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a small bowl combine the honey, mustard, oil and lemon juice.
- Whisk well.
- Remove 1/3 cup-cover and set aside the 2/3 cup.
- Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
- Repeat until all filets are prepared.
- Place 1 T. olive oil a medium oven proof pan over medium heat.
- Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
- Place in preheated oven and bake for another 5 minutes.
- Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
- Divide the tomatoes and oranges evenly between plates.
- Remove fish and place one filet on each of the salad beds.
- Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
- Serve.
APPLE AND TOASTED PECAN SALAD WITH HONEY POPPY SEED DRESSING
This recipe is from my friend Joan and is one of our favorites. I am guessing on the amounts for the salad ingredients. You can proportion them to taste or based on how many people you are feeding. The dressing recipe makes enough for two good-sized salads. You can make this a main dish salad by adding cooked chicken.
Provided by Al Al
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Proportion salad ingredients to personal taste.
- Combine dressing ingredients and mix thoroughly.
- Toss dressing with salad just before serving.
Nutrition Facts : Calories 593.6, Fat 48.3, SaturatedFat 9.3, Cholesterol 26.8, Sodium 348.1, Carbohydrate 37.8, Fiber 5.9, Sugar 30.5, Protein 8.1
PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING
Make and share this Pecan Crusted Chicken Salad With Honey Mustard Dressing recipe from Food.com.
Provided by kiddoinky
Categories Salad Dressings
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Prepare chicken breasts by cutting them in half and pounding them out.
- Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
- In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
- Dip the chicken into the egg white mixture and then into the pecan mixture.
- While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
- Add chicken and saute until brown on both sides.
- Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
- Take chicken out and make dressing while it rests.
- Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
- Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
- Arrange greens on 4 plates.
- Slice chicken.
- Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
- Serve with extra dressing on the side!
Nutrition Facts : Calories 912, Fat 61.1, SaturatedFat 10.8, Cholesterol 60.2, Sodium 6682.9, Carbohydrate 56.7, Fiber 21.9, Sugar 25.9, Protein 49.3
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