Nutty Green Salad Recipes

Steps:

• In a bowl, combine the salad greens, carrot and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
• In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

Steps:

• In a medium saucepan, cover rice with cold water to a depth of one inch above rice. Bring to a boil. Drain water from rice and add bouillon. Simmer covered, until liquid is absorbed, about 1 hour. You may have to uncover and raise heat a little to boil off excess liquid.
• Combine all dressing ingredients and mix well.
• While rice is warm, pour on dressing and mix well; let cool.
• In medium bowl, combine rice with peas, celery and green onions. Mix well and refrigerate. When ready to serve, mix in some of the almonds and put remainder on top.

Steps:

• Mix apple, banana, apple juice, and strawberry jam together in a bowl.
• Spread peanut butter on both slices of bread. Top one piece of bread with fruit mixture. Place second slice of bread over the fruit mixture.

Steps:

• Bring a large saucepan of water with 2 teaspoons of salt to a boil.
• Add the green beans and cook until just tender, about 5 minutes.
• Drain in a colander and refresh beans under cold water.
• In the same saucepan, melt the butter over medium heat. Add the pecans, Worcestershire sauce, remaining 1/2 teaspoon of salt and the black pepper and cook until nuts are golden brown- stirring frequently.
• Add the green beans, stir and cook, until well coated and nice and warm, about 1 minute.
• Remove from the heat and enjoy!

Steps:

• In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
• Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata.