ORANGE PECAN SALAD
There are endless ways to make a salad. I like to try something new every time-and I've found that this is one of my family's favorites! It's a light, refreshing salad with a nice, nutty crunch. -Cheryl Mutch, Edmonton, Alberta
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Toss oranges, lettuce and pecans in a large salad bowl; set aside. Combine yogurt and mayonnaise; pour over salad just before serving.
Nutrition Facts :
ORANGE CURD
Steps:
- Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
- Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
ORANGE PECAN BREAD
My husband loves this bread. Whenever I ask him to suggest a nice tea bread, he says, "What about that orange-pecan stuff?" -Sondra Feldstein, Bondurant, Iowa.
Provided by Taste of Home
Time 55m
Yield 1 loaf (6 slices).
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice. , In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely.,
Nutrition Facts : Calories 229 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 189mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
MANDARIN ORANGE SALAD WITH SUGARED PECANS
There are many versions of this salad out there but I couldn't find one exactly like mine here on 'Zaar so I thought I'd throw mine in the mix.
Provided by Krista Roes
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
- For dressing: combine all ingredients and refrigerate for 1 hour.
- For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
- Preparation time does not include cooking pecans.
CANDIED ORANGE PEEL
Provided by Giada De Laurentiis
Categories dessert
Time 2h10m
Yield about 12 candied peels
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
- Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
- Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS
Categories Salad Fruit Leafy Green Nut Side Vegetarian Quick & Easy Cranberry Orange Pecan Fall Healthy Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
- Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.
ORANGE PECANS
Provided by Deborah Thomas-Gruby
Categories Quick & Easy Low Sodium Orange Pecan Bon Appétit Florida
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)
ORANGE PECAN SALAD
This recipe, suprisingly easy, is a great hit for those who like fruit and nuts in a salad. It's wonderfully light, slightly tangy, and a flexible recipe -- you can easily add cooked chicken to it and make it a dinner salad.
Provided by quikgourmet
Categories Fruit
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix together in a salad bowl the lettuce, onions, celery, oranges, and parsley.
- Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
- Continue stirring until the sugar is melted; remove from heat and add to the salad.
- Mix the dressing with a whisk and pour over the salad; mix and serve.
- In a salad bowl, mix together the lettuce, onions, celery, oranges, and parsley.
- Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
- Continue stirring until the sugar is melted; remove from heat and add to the salad.
- Mix the dressing with a whisk and pour over the salad; toss and serve.
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