SOUTHERN GREENS WITH WARM PECAN DRESSING
Make and share this Southern Greens With Warm Pecan Dressing recipe from Food.com.
Provided by Geema
Categories Salad Dressings
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash greens well and tear in large pieces, removing any tough stems or ribs.
- In a small, non-stick skillet, stir together the vinegar, honey and mustard, oil and pecans.
- Cook over medium heat, stirring often, for 2 minutes.
- Pour over greens and serve immediately.
Nutrition Facts : Calories 254.1, Fat 24.4, SaturatedFat 2.3, Sodium 84.4, Carbohydrate 10.1, Fiber 2.9, Sugar 7, Protein 2.8
PECAN VINAIGRETTE
Its slight nutty flavor and lip-puckering tartness make this my go-to dressing for salads and steamed vegetables. And if you run out, whisk together another batch in mere minutes! -Kathleen Specht, Clinton, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the oil, vinegar, shallot, mustard, salt and pepper. Cover and refrigerate. Just before serving, stir in pecans.
Nutrition Facts : Calories 164 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
VINAIGRETTE FOR MIXED GREENS
This pleasantly tangy homemade vinaigrette dressing takes just minutes to make. I toss it with fresh greens and colorful red onion slices. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 188 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MIXED GREENS WITH PEAR & PECAN SALAD
Sliced pears, red grapes and crisp greens are tossed with ranch dressing and topped with toasted pecans and blue cheese for an enticing autumn salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings, about 1-1/4 cups each.
Number Of Ingredients 6
Steps:
- Toss greens with fruit in large bowl.
- Add dressing; mix lightly.
- Top with nuts and cheese.
Nutrition Facts : Calories 270, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS
Make and share this Mixed Greens with Dried Cranberries and Toasted Pecans recipe from Food.com.
Provided by Sharon123
Categories Greens
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Toast the pecans in a shallow pan until they begin to release fragrance, about 5 to 7 minutes.
- Let cool completely.
- Combine the lettuce, mesclun, and onion in a salad bowl.
- Just before serving, pour on the dressing and toss well.
- Check to see if you need to add more dressing; you don't want to make the greens too wet.
- Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
- To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
- Yield: 3/4 cup.
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
MIXED GREENS WITH PEAR AND PECAN SALAD
An easy and delicious salad recipe.
Provided by Allrecipes Member
Time 15m
Yield 10
Number Of Ingredients 6
Steps:
- Toss greens, pears and grapes in large bowl.
- Drizzle with dressing. Sprinkle with pecans and cheese. Serve immediately.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 17.3 g, Fiber 2.2 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 212.1 mg, Sugar 7 g
WARM PECAN-CRUSTED GOAT CHEESE TOASTS WITH MIXED BABY GREENS
Steps:
- Preheat the broiler. Place the chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to coat evenly. Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds.
- To heat the goat cheese toasts, place the bread slices on a baking sheet and drizzle with some of the olive oil. Place a round of goat cheese atop a piece of bread. Broil until the cheese is melted and browned, 3 to 5 minutes.
- Meanwhile, to make the dressing, whisk the shallot, mustard, and vinegar together in a small bowl. Add the remaining 1/4 cup oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
- To serve, toss the salad greens with just enough dressing to coat. Taste and adjust for seasoning with salt and pepper. Divide among serving plates and top each salad with a warm goat cheese toast.
MIXED GREENS WITH SHEEP'S-MILK CHEESE AND HONEY VINAIGRETTE
Provided by Dorie Greenspan
Categories Salad Cheese Leafy Green Mustard Appetizer No-Cook Dried Fruit Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk together vinegar and Dijon mustard in small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. Do ahead Can be made 3 days ahead. Cover; chill. Use vinaigrette at room temperature.
- Place greens, cheese, and cherries in large bowl. Add vinaigrette and toss. Season salad to taste with salt and white pepper and serve.
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