Port Wine Spinach Salad With Sweet And Spicy Pecans Recipes

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PORT WINE SPINACH SALAD WITH SWEET AND SPICY PECANS

Originally created for RSC #10. Nuts and dressing may be prepared ahead of time. You can use all balsamic vinegar for the dressing and skip the lemon, if you desire. If you want to take the bite out of the onions or shallots, you can let them sit in the dressing for about half an hour before serving.

Provided by Maito

Categories     Spinach

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14



Port Wine Spinach Salad With Sweet and Spicy Pecans image

Steps:

  • To make dressing, reduce port wine to 3 tablespoons.
  • Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving.
  • Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness).
  • Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.
  • Heat canola oil on medium high heat in a nonstick pan. Sauté nuts for a few minutes. The nuts will become sort of candied.
  • Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week.
  • Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.

Nutrition Facts : Calories 393.8, Fat 23.6, SaturatedFat 3.7, Cholesterol 5.3, Sodium 250.3, Carbohydrate 29, Fiber 5.6, Sugar 17.7, Protein 5.8

1 cup port wine
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1/2 cup pecans or 1/2 cup walnuts
1 tablespoon confectioners' sugar
1 teaspoon canola oil
1/8 teaspoon salt
1/8 teaspoon cinnamon (or more)
1/4 teaspoon cayenne pepper
12 cups spinach or 12 cups baby greens, this dressing sticks better to soft lettuces
2 apples, cut into thin wedges (I like to use pink ladies) or 2 pears, cut into wedges
1 ounce blue cheese, cut into pieces (or more)
1/4 red onions, cut into eighths and sliced (optional) or 1 -2 shallot, minced (optional)

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

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 10



Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette image

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.

1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)

SWEET AND SPICY PECANS

North Carolina chef Vivian Howard always keeps a jar of these addictively sweet and spicy pecans on hand. Fold her secret spice mix into beaten egg whites, which will coat each nut with flavor and a sugary crunch.

Provided by Vivian Howard

Categories     appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 8



Sweet and Spicy Pecans image

Steps:

  • Preheat to 350 degrees F. Whisk egg whites until they are doubled in volume and stick to the whisk (just before "soft peak" stage). Gradually whisk in sugar and salt. Add spices: paprika, chipotle, cumin, paprika and coriander. Whisk to combine. Add pecans, then use a rubber spatula to toss, coating the nuts evenly.
  • Line a baking sheet with parchment paper and spread nuts in a single layer. Bake on the middle rack for 10 minutes.
  • Remove baking sheet. Use a spatula to flip pecans, breaking up any clumps, working quickly so they don't lose their heat. Bake an additional 10-20 minutes. (Total baking time will vary depending on size and moisture content of nuts.) When pecans are ready, they will be dark brown; when tapped with a spoon, they should sound dry and flat. Remove from oven and cool before serving. Pecans will keep for 2 weeks at room temperature stored in an airtight container.

2 large egg whites
1/2 cup sugar
2 teaspoons kosher salt
1 tablespoon ground chipotle
1 tablespoon ground coriander
1 tablespoon cumin
2 teaspoons paprika
4 cups pecan halves or pieces

EASY SPICY PECANS

My husband always requests these during the holidays when we have fresh local pecans. I use the full tsp of hot pepper sauce (tobasco) in mine. (The servings shown are an estimate depending on what you're using them for.)

Provided by Junebug

Categories     Fruit

Time 35m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 6



Easy Spicy Pecans image

Steps:

  • Preheat oven to 325.
  • Mix all ingredients together and spread out on a cookie sheet.
  • Bake for 30 minutes, stirring occasionally.
  • Do not overbake.
  • Drain on paper towels.
  • Store in an air tight container.

Nutrition Facts : Calories 207.1, Fat 21.5, SaturatedFat 3.5, Cholesterol 7.6, Sodium 43.5, Carbohydrate 4.2, Fiber 2.4, Sugar 1.1, Protein 2.4

1/4 cup butter, melted
4 teaspoons Worcestershire sauce
1 tablespoon vegetable oil
1 tablespoon garlic salt
1/2-1 teaspoon hot pepper sauce
4 cups pecan halves

GINA'S SPINACH SALAD WITH SPICED PECANS

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 25m

Yield 5 servings

Number Of Ingredients 17



Gina's Spinach Salad with Spiced Pecans image

Steps:

  • Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
  • Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
  • Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

2 tablespoons unsalted butter
1 teaspoon ancho chili powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Freshly cracked black pepper
1 cup pecan halves
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly ground black pepper
One 5-ounce package pre-washed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 15



Spinach and Citrus Salad with Sweet and Spicy Pecans image

Steps:

  • Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
  • In a small bowl, add all the ingredients and whisk until emulsified.

3 cups fresh spinach, washed and dried, cut into chiffonade
2 green onions, chopped
1 orange, supremed and halved
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves
1 teaspoon dried rosemary
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Citrus Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons orange or grapefruit juice (or a combination)
3 tablespoons canola oil
1 tablespoon olive oil
Salt and freshly ground black pepper

SWEET & SPICY PECANS

These nuts are great on top of a delicious salad, but are also good as a snack. Because there is no butter, it keeps the calorie count low! This recipe is from Southern Living's 40 Years of our Best Recipes cookbook.

Provided by breezermom

Categories     Fruit

Time 25m

Yield 1 cup

Number Of Ingredients 6



Sweet & Spicy Pecans image

Steps:

  • Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup.
  • Combine 2 tbsp sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet.
  • Bake at 350 degrees for 10 minutes, stirring once halfway through.

1/4 cup sugar
1 cup water, warm
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper

SPINACH SALAD WITH CARAMELIZED PECANS

Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.

Provided by SharleneW

Categories     Fruit

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8



Spinach Salad With Caramelized Pecans image

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.

1 tablespoon butter
1/2 cup pecan halves
1 tablespoon brown sugar
1 (6 ounce) package fresh Baby Spinach (I also like to make it with a combination of freshbaby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white vinegar

SPICY PECANS

Sweet and savory pecans. They may be served as a snack and also used in cornbread dressing for your turkey.

Provided by Caryn

Categories     Lunch/Snacks

Time 13m

Yield 1 1/2 cups pecans

Number Of Ingredients 7



Spicy Pecans image

Steps:

  • Cook brown sugar, orange juice concentrate, butter, salt, chili powder, and pepper in a skillet over medium-high heat, stirring until brown sugar dissolves.
  • Remove from heat, and stir in pecans.
  • Transfer to a lightly greased baking sheet.
  • Bake at 350 degrees F.
  • for 8 minutes or until toasted.
  • Cool and store in an airtight container.

Nutrition Facts : Calories 964.1, Fat 90.2, SaturatedFat 14.1, Cholesterol 30.5, Sodium 873.7, Carbohydrate 42.4, Fiber 11, Sugar 30.6, Protein 10.8

2 tablespoons brown sugar
2 tablespoons orange juice concentrate
1 1/2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 1/2 cups pecans, coarsely chopped

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