Pecan Craisin Salad Recipe Recipe For Zucchini

CRANBERRY PECAN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
• In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
• In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

CANDIED PECAN, CRAISIN, FETA SALAD WITH CREAMY BALSAMIC VINAIGRETTE

Steps:

• In a large bowl or on a large plate, lay out spring mix salad. Top with sugar coated pecans, craisins crumbled feta.
• You could use a store bought Creamy Balsamic Vinaigrette or you can make the recipe above by whisking together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
• Pour dressing over prepared salad and enjoy! Refrigerate any leftover dressing.

ZUCCHINI AND PECAN SAUTE

Steps:

• In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
• Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

CRAISIN SALAD

Steps:

• Heat dressing ingredients until sugar dissolves, stirring constantly.
• Cool dressing.
• Mix salad ingredients.
• Just before serving pour dressing over salad and toss well.
• Serve and enjoy.

CRANBERRY PECAN SALAD

Steps:

• Start by carmelizing pecans.
• Melt butter in pan.
• Add brown sugar and stir unti mixture bubbles and doesn't appear to greasy or too dry.
• Add pecans, stir and cook until well coated.
• Place on cookie sheet to dry and cool.
• Prepare the salad dressing.
• Mix balsamic vinegar and olive oil.
• Add jam, orange juice and ginger.
• Put greens, cranberries, cheese and carmelized pecans in a salad bowl.
• Toss with salad dressing and serve immediately.
• Try serving for brunch along with"Baked French Toast" and"Bacon and Onion Quiche".

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
• Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
• Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
• Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

CRANBERRY PECAN SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, cranberries, onion, pecans and blue cheese. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper until blended. Drizzle over salad and toss to coat. Serve immediately.

PECAN ZUCCHINI BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

PECAN CRANBERRY SALAD

Steps:

• Combine the pineapple juice (from the can) and the water in a small saucepan; bring to a boil and remove from the heat. Pour the juice mixture into a large bowl and add the gelatin dessert mixes; stir until dissolved. Add the drained pineapple, cranberry sauce, orange juice concentrate, nuts, and celery, and mix well. Spray a 6-cup mold with nonstick cooking spray. Pour the gelatin mixture into the mold and refrigerate until firm.