Apple Pecan Blue Cheese Salad Pioneer Woman Recipe 46

APPLE, PECAN, BLUE CHEESE SALAD - PIONEER WOMAN RECIPE - (4.6/5)

Apple, Pecan, Blue Cheese Salad - Pioneer Woman Recipe - (4.6/5) image

Provided by lindaauman

Number Of Ingredients 10

Ingredients

12 ounces, weight salad greens (spring Mix)
2 whole apples, cored and sliced very thin
1/2 cup pecan halves
1/4 cup dried cherries
6 ounces, weight blue cheese, cut into chunks
1 tablespoon (heaping) Dijon Mustard
1 tablespoon maple syrup (more to taste)
1 teaspoon apples cider vinegar (more To taste)
1/4 cup olive oil
Salt and pepper, to taste

Steps:

Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl. In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

APPLE, PECAN AND BLUE CHEESE SALAD

Apple, Pecan and Blue Cheese Salad image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 10

Ingredients

12 ounces salad greens (spring mix)
1/2 cup dried cherries
1/2 cup pecan halves
6 ounces blue cheese chunks
2 whole apples, cored and sliced very thin
1/4 cup olive oil
1 tablespoon (heaping) Dijon
1 tablespoon maple syrup
1 teaspoon apple cider vinegar (or more to taste)
Salt and freshly ground black pepper

Steps:

Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS

Spinach and Blue Cheese Salad with Sliced Apples and Spiced Caramelized Pecans image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 apple, chilled
1 small lemon, juiced
8 ounces spinach, washed, thoroughly dried, and stemmed
1 small head (about 3 ounces) radicchio, cut into chiffonade
5 ounces blue cheese, crumbled
Kosher salt and freshly ground white pepper
1/2 cup Spago House Dressing, recipe follows
1 1/2 cups Spiced Caramelized Pecans, recipe follows
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt and freshly ground white pepper
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar

Steps:

Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning, to taste.
To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/4 cups
Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
Yield: 2 cups
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

PIONEER WOMAN'S PECAN PIE

Pioneer Woman's Pecan Pie image

Pioneer Woman writes ... *The author of this post is not responsible for the formation of saddle bags and love handles, which will result in 93% of cases." Love it.

Provided by keeney

Categories Pie

Time 1h50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 whole unbaked pie shell (I Use "sylvia's Perfect Pie Crust" Recipe)
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1 cup melted butter (salted)
3 whole eggs, beaten
1/4 teaspoon vanilla
1 cup heaping chopped pecans

Steps:

First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350º for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.

Nutrition Facts : Calories 657.9, Fat 42.1, SaturatedFat 17.9, Cholesterol 140.3, Sodium 381.4, Carbohydrate 70.1, Fiber 2.1, Sugar 39.3, Protein 5.2

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