Mandarin Orange And Pear Salad With Toasted Pecan Vinaigrette Recipes

Steps:

• In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

Steps:

• In a small bowl, whisk the first 8 ingredients; set aside. Divide romaine among 4 plates; top with steak, strawberries, onion, oranges, pecans and cheese. Serve with vinaigrette.

Steps:

• In large bowl, combine lettuces, oranges, pears and red onion.
• For Dressing:.
• In a medium bowl, combine dijon and honey. Slowly add olive oil, whisking to combine. Slowly add vinegar, whisking to combine. Stir in toasted pecans.
• Drizzle salad with Toasted Pecan Vinaigrette, tossing gently to coat. Serve immediately.

Steps:

• To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
• Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
• Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
• Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
• Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.

Steps:

• Whisk together the shallot, vinegar and oil (s).
• Season with salt and pepper, set aside.
• Right before serving, toss with the greens.
• Top each salad with orange slices and pecans.

Steps:

• Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a large saucepan. Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool. , Place the pineapple, oranges and cherries in a 2-qt. bowl; pour dressing over and stir to coat. Chill for several hours. Add bananas just before serving.

Steps:

• Divide the romaine, oranges, pecans and cranberries between two salad plates. In a blender, combine the oil, honey, vinegar, mustard, salt and onion powder; cover and process until smooth. Stir in poppy seeds. Drizzle over salads.

Steps:

• In a large bowl, combine romaine, oranges and walnuts. Place oil, sugar, vinegar, poppy seeds, salt and mustard in a jar with a tight-fitting lid; shake well. Pour desired amount over romaine mixture; toss to coat. Sprinkle with pomegranate seeds. Refrigerate remaining dressing.

Steps:

• Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado over greens.
• Pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees. Fry tortilla strips in hot oil until crisp, about 1 minute. Drain on paper towels.
• Drizzle salads with Pecan Vinaigrette and top with tortilla strips.
• For dressing, process first 5 ingredients and if desired, sherry, in a blender until smooth. Turn blender on high and add olive oil gradually in a slow, steady stream until thickened. Stir in the pecans.

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.