Archive for the ‘Salads’ Category

Pecan Soba Noodle Bowl

November 19th, 2015 by Jennifer Stone

This Pecan Soba Noodle Bowl was created by Chef Efrem Cutler, Corporate Executive Chef and Director of Product Development for Bloomin Brands International.   Ingredients: ¼ Cup Pecan Pieces, toasted 2 Cups Soba Noodles, cooked 1 Cup Pomegranate Seeds ½ Cup Romaine Lettuce, Shredded ½ Cup (recipe below) Carrot Julienne, pickled 2 Tbsp. Fresh Mint (chiffonade) […]

Pecan Romaine Salad

November 13th, 2015 by Jennifer Stone

Delicious pecan romaine salad from Chef Jean-Yves Charon, Co-Founder and Pastry Chef at Galaxy Desserts.   Ingredients: 1 Cup Toasted Pecan Halves ½ Cup, Crumbled Goat Cheese ½ Cup Pomegranate Seeds 1 Bag of Hearts of Romaine Lettuce, leaves separated Balsamic Fig Vinaigrette, to taste   Preparation:                                                                                                                 Toast pecans in a 350 degree oven for 10 […]

Vinaigrette 1 c pecan oil 2 tbsp cider vinegar 2 tsp honey 1/2 c toasted pecans 1 tbsp creole mustard 1.5 tsp creole seasoning Add all ingredients to a blender and puree until an even colored paste is created.. Salt 2 oz dried strawberry 1 cup salt 3-4 fresh basil leaves Add all ingredients to […]

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For convenience, the barley can be made the night before and refrigerated, leaving just a few quick steps to make this healthy salad ready for a morning meal. 2 cups water 1 cup quick-cooking barley 1/2 teaspoon salt 2 (1.23-ounce) granola bars 2/3 cup Georgia pecan halves 1/2 cup plain low fat yogurt 1/4 cup […]

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Tossed Salad with Pecan Basil Vinaigrette Dressing

June 21st, 2013 by Jennifer Stone

½ c. fresh basil (chopped) ¼ c. fresh lemon juice ¼ c. olive oil ¼ c. vegetable oil 1/3 c. pecans (chopped) Salt and pepper to taste Sliced tomatoes and/or salad greens In a bowl, combine basil and lemon juice. Whisk in oils and season with salt and pepper to taste. At the last minute, […]

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