Maytag And Spiced Pecan Salad Recipes

ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE

Steps:

• Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon-o and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 2 chilled salad plates and garnish by fanning the pear slices around each salad.
• Preheat oven to 350 degrees F.
• Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces.

HOUSE SALAD WITH CANDIED PECANS

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the pecans; toss to coat. Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until toasty. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely. Once cool, you can store the candied nuts in an airtight container at room temperature for up to a month.
• In a small bowl, whisk together the mayonnaise, sugar, lemon juice, kosher salt, black pepper, onion powder and garlic powder. Add the vinegar and mustard, whisk to combine.
• Whisk in the oil, one tablespoon at a time, blending well after each addition. The mixture should be thick, but pourable. If it's too thick, gradually whisk in some water until it reaches the desired consistency. Store in an airtight jar in the refrigerator for up to 1 week.
• Arrange the lettuce greens on individual salad plates or on a large serving platter. Top with candied pecans, blue cheese, cranberries and oranges. Just before serving, drizzle the dressing over the salad, to taste.

GINA'S SPINACH SALAD WITH SPICED PECANS

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.

FETA CHEESE, APPLE, AND SPICED PECAN SALAD

Steps:

• For the pecans: Combine the butter, salt, cinnamon, ground red pepper, and a dash of hot sauce in a medium bowl. Add the pecans, stirring to coat.
• Spread in a single layer on an ungreased baking sheet. Bake at 300 degrees for 15 minutes, stirring once. Cool completely on baking sheet on a wire rack.
• For the salad: Combine the lettuces, apple, cheese, and Spiced Pecans in a large bowl; toss gently, and set aside.
• For the dressing: Combine the olive oil, vinegar, mustard, salt and pepper in a jar. Cover tightly, and shake vigorously. Pour dressing mixture over the lettuce mixture; toss gently. Serve immediately.