Applepecansalad Recipes
APPLE, PECAN AND BLUE CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 10
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.
APPLE PECAN SALAD
I remember being excited right before Thanksgiving and Christmas, because that's when my family made this salad. There were five children and only the oldest helped peel the apples. It was fun when one of our boyfriends would come for the holiday for the first time. My dad would give him a huge bowl of grapes, hand him a sharp paring knife and tell him to start peeling. We all kept a straight face until he had the first grape peeled. -Debra Slone, Crossville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Whisk together Miracle Whip, milk and sugar until smooth. Place fruits in another bowl; add dressing and toss to coat. Gently stir in marshmallows and pecans. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 250 calories, Fat 14g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 78mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.
APPLE-PECAN SALAD
This quick and easy salad features apple, pecans, berries and salad greens - a perfect side dish that's ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, toss salad greens, apple, cranberries and pecans.
- In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 206, Carbohydrate 20 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 249 mg
SPINACH, APPLE & PECAN SALAD
One day, company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled these together and invented a salad superstar. -Kelly Walsh, Aviston, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 6 ingredients; stir in bacon if desired., For dressing, in a small bowl, whisk vinegar, sugar, mustard and pepper until blended. Gradually whisk in oil. Pour over salad; toss to coat.
Nutrition Facts : Calories 109 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CELERY, APPLE & PECAN SALAD
Make and share this Celery, Apple & Pecan Salad recipe from Food.com.
Provided by katie in the UP
Categories Apple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
- In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
- Add celery and apple. Toss gently to combine.
- Crumble toasted pecans on top, serve immediately.
Nutrition Facts : Calories 93.4, Fat 5.6, SaturatedFat 1, Cholesterol 2.9, Sodium 67.5, Carbohydrate 10.9, Fiber 3, Sugar 7.5, Protein 1.5
APPLE PECAN SALAD
Roasting develops the buttery richness of Fuji apples topped with chopped pecans. A honey-and-cider vinegar dressing provides just the right amount of sweetness. Serve the fruit over a pretty mix of oak leaf and butter lettuces.
Provided by Annacia
Categories Apple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Line baking sheet with foil; lightly coat with cooking spray.
- In bowl combine brown sugar and finely chopped pecans.
- Place apple halves, cut sides up, on baking sheet.
- Brush tops of apples with butter; sprinkle with brown sugar mixture.
- Bake 15 minutes or until just tender when pierced with a fork.
- Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
- Arrange greens on serving platter; top with apple halves.
- Spoon melted sugar and pecans from baking sheet atop salad.
- Shake dressing; drizzle desired amount on salad.
- Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
- Tip: If there's dressing left over, you can store it for up to two days in the refrigerator.
APPLE, POMEGRANATE, AND PECAN SALAD
A great and tasty salad showcasing the flavors of fall.
Provided by KenzieKook
Categories Salad Fruit Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
- Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 11.8 g, Cholesterol 7 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 2 g, Sodium 186.7 mg, Sugar 8.9 g
APPLE PECAN FALL SALAD
This Fall Salad with apples and pecans is perfect for autumn! This salad, made with delicious honey mustard dressing, is a great holiday side dish or just a hearty lunch.
Provided by Lisa Longley
Categories Salad
Time 10m
Number Of Ingredients 12
Steps:
- In a mason jar, combine all the ingredients for the dressing and then shake to combine.
- In a large bowl, combine all of the salad ingredients. Toss to combine. Serve with the dressing on the side.
Nutrition Facts : Calories 327 kcal, Carbohydrate 26.4 g, Protein 4.9 g, Fat 23.4 g, SaturatedFat 4.5 g, Cholesterol 8.4 mg, Sodium 595.8 mg, Fiber 3.1 g, Sugar 16.8 g, UnsaturatedFat 16.1 g, ServingSize 1 serving
APPLE PECAN ARUGULA SALAD
Steps:
- Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
- Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g
AUTUMN SALAD WITH APPLE & PECANS
The ultimate fall salad! This apple pecans salad makes salad eating irresistibly good. Sweet apples, creamy goat cheese and maple pecans are tossed with fresh greens and an easy apple cider vinaigrette.
Provided by Dara Michalski | Cookin' Canuck
Categories Salads
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, combine the salad greens, maple pecans, cucumber slices, chopped apple, goat cheese and green onions.
- Toss with the dressing. Taste and add more dressing, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 147 kcal, Carbohydrate 12.3 g, Protein 2.9 g, Fat 10.6 g, SaturatedFat 2.8 g, Cholesterol 10.1 mg, Sodium 152.8 mg, Fiber 2.7 g, Sugar 7.2 g
More about "applepecansalad recipes"
WENDY'S APPLE PECAN SALAD COPYCAT RECIPE - MASHED.COM
From mashed.com
- Fry the chicken strips in the oil in a frying pan over medium heat, cooking each side for about 10 minutes until the chicken is no longer pink in the center, then set aside.
- Place the pecans on a baking tray and broil in the oven for 40 to 50 seconds until they turn a deeper brown color, then set aside.
APPLE PECAN SALAD WITH MAPLE VINAIGRETTE - CREME DE LA …
From lecremedelacrumb.com
- Add pecans, sugar, and cinnamon to a small-medium pan or skillet. Stir over medium heat for 3-5 minutes until sugar melts and nuts are coated. Transfer to a plate or foil-lined baking pan to cool.
- In a large serving bowl toss together greens, apples, onions, candied pecans, feta cheese, and cranberries. When ready to serve, toss with dressing.
QUICK AND EASY APPLE PECAN SALAD RECIPE ...
From gritsandpinecones.com
- To make the dressing add the following ingredients to a mason jar and shake well: vinegar, grated orange zest, orange juice, Dijon mustard, maple syrup, salt and pepper, and olive oil.
- In a large bowl add the romaine lettuce, bacon, apple, pecans, cranberries, and blue cheese. Toss with a small amount of dressing and serve!
DELICIOUS APPLE PECAN SALAD - A TABLE FULL OF JOY
From atablefullofjoy.com
- Toss diced tomatoes in olive oil and sprinkle with garlic powder, salt, and pepper. Place on a parchment lined baking sheet and broil on high, middle rack, for 5 minutes. When the 5 minutes is up turn the broiler off but leave the tomatoes in the oven until the rest of the salad is prepared. This allows them to cook longer without burning.
- Assemble salad in a large bowl. Mixing together the lettuce with the apples, strawberries, pecans, croutons, feta and roasted tomatoes.
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From noshingwiththenolands.com
- For the dressing mix all the ingredients together in a jar and shake well, set aside. For the salad, on a large dinner plate, layout the romaine and top with the mixed greens.
- Next place the cooked chicken on top followed by the pecans, cranberries, green and gala apple, and then the blue cheese.
APPLE PECAN SALAD WITH APPLE CIDER VINAIGRETTE - SOUTHERN BITE
From southernbite.com
- Whisk the oil, apple cider vinegar, white vinegar, lime juice, and pineapple juice together. Add the honey, salt, black pepper, and garlic powder and whisk to combine. Set aside.
- Add the spring mix to a large bowl and top with the apples, blue cheese, candied pecans, and cranberries. Drizzle with the desired dressing amount, then toss and serve.
APPLE, BACON, & PECAN SALAD - TASTES BETTER FROM SCRATCH
APPLE PECAN SALAD WITH CREAMY LEMON DRESSING - TWO PEAS ...
From twopeasandtheirpod.com
- To make the dressing, combine the crème fraiche or Greek yogurt, lemon juice, lemon zest, honey, and salt in a medium bowl. Whisk until smooth. Set aside. The dressing can be made up to 2 days in advance.
- To assemble the salad, place the lettuce in a large bowl. Drizzle lemon juice over the apple slices and toss to prevent them from browning. Add the apple slices, candied pecans, grated cheese, and chives to the salad bowl.
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From copykat.com
- Heat a skillet over medium heat, I like to use cast iron as it helps meat brown beautifully. Add your oil to the pan and let it get hot. Use a paper towel to blot away excess moisture from the chicken breast. In a small bowl combine salt, pepper, garlic powder, and parsley flakes. Sprinkle the spice mixture on both sides of your chicken. Place chicken into the skillet, and cook for 4 to 6 minutes on each side. You can use a meat thermometer to make sure the chicken has fully cooked. Allow meat to rest while you make the rest of your salad.
- Wash the lettuce and spinach, divide the salads between two bowls. Build each salad by adding to each bowl: 2 tablespoons of dried cranberries, 1/2 of the red apple, 1/2 of the green apple, 1 tablespoon of chopped pecans, and 1/4 cup chopped blue cheese. Cut the chicken into bite-sized pieces and divide the meat evenly between the two bowls. Top the salad with the dressing of your choice.
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