Hunters Salad With Raspberry Vinaigrette And Candied Pecans Recipes

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HUNTER'S SALAD WITH RASPBERRY VINAIGRETTE AND CANDIED PECANS



Hunter's Salad With Raspberry Vinaigrette and Candied Pecans image

Make and share this Hunter's Salad With Raspberry Vinaigrette and Candied Pecans recipe from Food.com.

Provided by Impera_Magna

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
1 1/2 teaspoons frozen raspberry concentrate or 1 1/2 teaspoons cranberry-raspberry juice, concentrate
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
fresh ground black pepper
9 cups mixed salad greens
6 tablespoons crumbled feta cheese
3/4 cup finely slivered red onion
2 teaspoons egg whites
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
nonstick cooking spray

Steps:

  • Combine olive oil, vinegar, juice concentrate, Dijon mustard, salt and pepper in a bowl.
  • Whisk vigorously until well mixed.
  • Combine greens, cheese, onion and pecans in a serving bowl.
  • Pour dressing over and toss to coat the greens.
  • Serve immediately.
  • For the Candied Pecans, whisk egg whites, sugar, cinnamon and cayenne pepper in a bowl until slightly frothy.
  • Add pecans and toss to coat well.
  • Spray a baking sheet lightly with nonstick cooking spray.
  • Spread pecans in a single layer on the baking sheet.
  • Bake at 275F for 30 minutes, turning the pecans every 10 minutes.
  • Remove from the oven and cool completely.
  • Crumble the mixture into to separate pieces.
  • Use 2/3 cup of the pecans in the salad.
  • Store the remaining pecans in an airtight container in the refrigerator.

Nutrition Facts : Calories 280.8, Fat 27.2, SaturatedFat 4.4, Cholesterol 12.6, Sodium 360.1, Carbohydrate 7.9, Fiber 3, Sugar 4, Protein 4.9

RANCH SALAD WITH CANDIED PECANS



Ranch Salad with Candied Pecans image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 cups cubed raisin-walnut bread with 2 tablespoons melted butter. Bake at 400 degrees F until crisp, 12 to 15 minutes. Puree 1/4 cup each mayonnaise, sour cream, buttermilk, sliced scallions, chopped dill and chopped mint, and 1/4 teaspoon kosher salt in a blender. Toss 2 chopped romaine hearts with the dressing, 1/2 cup candied pecans and the croutons. Season with salt and pepper.

STRAWBERRY PECAN SALAD WITH RASPBERRY VINAIGRETTE



Strawberry Pecan Salad With Raspberry Vinaigrette image

This delicious salad is a replica of the one served in a famous Steak House. I came up with the recipe by adding the ingredients described in the menu. Enjoy it.

Provided by pink cook

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) bag mixed salad greens (or use baby spinach leaves)
8 large strawberries, sliced
8 grapes, seedless and cut in half
1 (7 ounce) can mandarin orange segments, drained
1 small red onion, sliced thin
1/2 cup candied pecans (or glazed)
1/4 cup feta cheese, crumbled
1/2 cup light olive oil
1/4 cup raspberry vinegar
1/4 cup yogurt
2 tablespoons sugar

Steps:

  • Mix together mixed salad greens or baby spinach leaves.
  • Toss in strawberry slices, grapes, mandarine segments, red onion slices and glazed pecans. Toss all the salad ingredients.
  • Combine all the raspberry vinaigrette ingredients and pour over salad.
  • Add feta cheese crumbles on top. Serve salad immediately or store in refrigerator.
  • SERVING SUGGESTION: can also be served with Ken's Steak House, Lite Raspberry Walnut Vinaigrette Salad Dressing over the salad and store-bought glazed pecans, if you like.

Nutrition Facts : Calories 515.9, Fat 30.2, SaturatedFat 5.6, Cholesterol 10.3, Sodium 119.4, Carbohydrate 64, Fiber 4.2, Sugar 54.1, Protein 4.5

CALIFORNIA SALAD WITH RASPBERRY VINAIGRETTE DRESSING RECIPE



California Salad with Raspberry Vinaigrette Dressing Recipe image

This salad is the perfect combination of leafy, crunchy, and tangy. It goes great as a side, an appetizer, or even as your main dish!

Provided by Steph Loaiza

Categories     Salad

Time 10m

Number Of Ingredients 7

5 ounces mixed baby salad greens (1 bag)
1 cup grape tomatoes
2 Tablespoons Gorgonzola Cheese
2 Tablespoons candied pecan pieces
¼ cup olive oil
10 ounces seedless raspberry jam (1 jar)
1 cup seasoned rice vinegar

Steps:

  • Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
  • Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
  • Pour desired amount over the salad and serve while it's fresh. (I always have leftover dressing that I store in the fridge and use throughout the week).

Nutrition Facts : Calories 399 kcal, Carbohydrate 52 g, Protein 3 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 133 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

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