Spinach Salad With Mango And Candied Pecans Recipes

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SPINACH SALAD WITH MANGO AND CANDIED PECANS



Spinach Salad with Mango and Candied Pecans image

Provided by Katie Morford

Categories     Salad     Fruit     Leafy Green     Nut     Side     Quick & Easy     Mango     Pecan     Spinach     Spring     Bon Appétit     San Francisco     California     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

Steps:

  • Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
  • Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.

SPINACH WITH PECANS



Spinach with Pecans image

An easy to make, nutty version of this vegetable.

Provided by Lisa-Michelle Boucher

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil
1 medium onion, chopped
2 cups chopped fresh spinach
¼ cup water
1 tablespoon pecan halves

Steps:

  • Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.

Nutrition Facts : Calories 57 calories, Carbohydrate 3.4 g, Fat 4.8 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13 mg, Sugar 1.3 g

SPINACH-MANGO SALAD



Spinach-Mango Salad image

Feast your eyes and appetite on this juicy fruit and greens delight, with tropical flavors! A light and delicious side dish that's ready in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 8

1 tablespoon canola oil
2 tablespoons cider vinegar
1/3 cup peach or apricot preserves
1/2 teaspoon salt
1 bag (6 oz) baby spinach leaves
2 mangoes, cut lengthwise in half, seed removed and cut up (2 cups)
1/2 cup very thinly sliced red onion
1/2 cup golden raisins

Steps:

  • In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
  • In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.

Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g

SPINACH SALAD WITH CARAMELIZED PECANS



Spinach Salad With Caramelized Pecans image

Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.

Provided by SharleneW

Categories     Fruit

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1/2 cup pecan halves
1 tablespoon brown sugar
1 (6 ounce) package fresh Baby Spinach (I also like to make it with a combination of freshbaby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white vinegar

Steps:

  • Melt butter in small frying pan over low heat.
  • Add pecans and brown sugar.
  • Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
  • Spread out on wax paper to cool.
  • In bowl toss together spinach, pecans, apple and cheese.
  • Add oil and vinegar and toss again until everything is coated.
  • Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

SPINACH AND MANGO SALAD



Spinach and Mango Salad image

An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.

Provided by GILLIANMCLENNAN

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¾ cup blanched slivered almonds
¼ cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
¼ teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach - rinsed, dried and torn into bite size pieces
2 mangos - peeled, seeded, and cubed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
  • In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
  • In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g

SPINACH SALAD WITH PEARS & CANDIED PECANS



Spinach Salad with Pears & Candied Pecans image

A tasty combination of pears, blue cheese and spinach make this salad a standout. The sugared pecans add a nice crunch and a bit of sweetness. If you like poppy seeds, feel free to add some to the vinaigrette.-Tamara Stimpson, Zephyr, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

1 tablespoon butter
3 tablespoons brown sugar
1 cup pecan halves
2/3 cup canola oil
1/2 cup sugar
1/3 cup lemon juice
3 tablespoons finely chopped red onion
1 teaspoon salt
2 packages (6 ounces each) fresh baby spinach
2 medium pears, peeled and cubed
3/4 cup crumbled blue cheese

Steps:

  • In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 281 calories, Fat 22g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

MANGO-PECAN SALAD



Mango-Pecan Salad image

Juicy mango complements the zesty balsamic vinaigrette in a savory, 20-minute side salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

1/4 cup chopped pecans
5 cups torn mixed salad greens
1 medium mango, seed removed, peeled and cut up (3/4 to 1 cup)
1/4 cup sliced green onions (about 4 medium)
1/4 cup balsamic vinaigrette or other oil-and-vinegar dressing
2 slices bacon, cooked, crumbled

Steps:

  • Heat oven to 350°F. In shallow pan, spread pecans. Toast in oven 5 to 8 minutes, stirring occasionally, until light brown; cool.
  • In large serving bowl, toss salad greens, mango, green onions and vinaigrette. Top with bacon and pecans. Serve immediately.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 7 g, TransFat 0 g

SPINACH SALAD WITH CANDIED PEARS, PECANS AND BRIE



Spinach Salad With Candied Pears, Pecans and Brie image

The combination of these ingredients is fantastic. The candied pecans give a nice little crunch to the salad. Add some seafood or grilled chicken and you have a full meal. To save time buy the prepackaged washed baby spinach. This recipe came from Rose Reisman's "Secrets for Permanent Weight Loss" cookbook.

Provided by heather in Ont

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

1/3 cup pecan halves
3 tablespoons icing sugar
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
8 cups spinach leaves
1 cup diced radicchio
1 large ripe pear, peeled, cored and diced
2 ounces brie cheese, diced
4 ounces sliced grilled chicken (optional) or 4 ounces seafood (optional)
2 tablespoons thawed orange juice concentrate
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon liquid honey

Steps:

  • Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
  • To make the candied pecans, rinse the pecans with cold water.
  • Drain but do not let dry.
  • In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
  • Dip the pecans in this mixture to coat well.
  • Spread them on the prepared baking sheet.
  • Bake for 15 minutes.
  • Cool and Chop.
  • To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
  • To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
  • Pour over the salad and toss to coat.
  • Garnish with the candied pecans and chicken/seafood (if using.).

Nutrition Facts : Calories 149.5, Fat 8.5, SaturatedFat 2, Cholesterol 7.1, Sodium 73.5, Carbohydrate 17.1, Fiber 2, Sugar 13.7, Protein 3

CRANBERRY PECAN SPINACH SALAD



Cranberry Pecan Spinach Salad image

I came across this recipe one year when I was looking for a special salad for the holidays. -Deb Murata, Carmichael, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

4 cups packed torn fresh spinach
1/2 cup dried cranberries
1/2 medium red onion, sliced and separated into rings
1/2 cup pecan pieces, toasted
1/4 cup crumbled blue cheese
1/4 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper to taste

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.

Nutrition Facts : Calories 155 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

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Top Asked Questions

How to cook pecans with spinach and mango?
Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden). Combine spinach, mango and cooled pecans in large bowl.
How do you make spinach and mango salad?
Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend.
What is the best way to make a spinach salad?
Directions In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans.
What is in Mandarin spinach salad with candied pecans?
Mandarin Spinach Salad with Candied Pecans is colorful and packed with flavor! Tart pomegranates and sweet candied pecans give it a yummy crunch. This Mandarin Spinach Salad with Candied Pecans is the perfect salad to serve no matter the season.

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