Archive for the ‘Salads’ Category

Mediterranean Chicken-Pecan Salad

June 21st, 2013 by Jennifer Stone

5 medium-sized tomatoes (about 1 lb., cut into thin wedges) ½ c. fresh basil (chopped) 1 T. olive oil 1 T. fresh lemon juice 1 large garlic clove (minced) 3 c. saffron-flavored rice (cooked) 3 chicken breast halves (roasted or grilled, cut into strips) ½ c. plus 1 T. pecan pieces or halves (toasted) 2 […]

Spinach and Pecan Salad with Lemon Dressing

June 21st, 2013 by Jennifer Stone

1 lb fresh spinach, cleaned and trimmed 1-1/2 cups of pecans, chopped (may also use pecan halves) 1 clove garlic (minced) 1 teaspoon sugar 1 lemon rind, grated ½ teaspoon salt ¼ teaspoon pepper 3 tablespoons lemon juice 3 tablespoons sour cream ½ cup oil Blend all ingredients except spinach for 15 seconds. Toss with […]

  • Posted in Salads
  • Comments Off on Spinach and Pecan Salad with Lemon Dressing

Pecan Spring Salad

June 21st, 2013 by Jennifer Stone

6 cups green salad 1-1/2 cups canned mandarin oranges, drained 1-1/2 cups pecans, chopped 6 green onions, chopped 7 ounces Feta cheese 8 tablespoons vinaigrette dressing (can be flavored such as raspberry) Mix together all ingredients except vinaigrette. Add vinaigrette just before serving. Makes 6 servings Preparation Time: 15 minutes

  • Posted in Salads
  • Comments Off on Pecan Spring Salad

Asparagus and Roasted Pepper Salad with Toasted Pecans

June 21st, 2013 by Jennifer Stone

A generous sprinkle of Georgia pecans gives this vegetable-rich salad a hearty crunch and more complex flavor-without any fuss. 20 thin asparagus spears 12 oz. jar roasted peppers, preferably red and yellow mixed, drained 2/3 cup chopped toasted pecans 1/4 cup chopped fresh basil leaves 1 1/2 Tablespoons fresh lemon juice 1 teaspoon sherry or […]

  • Posted in Salads
  • Comments Off on Asparagus and Roasted Pepper Salad with Toasted Pecans

Roasted Vegetable and Pecan Salad

June 21st, 2013 by Jennifer Stone

2 medium zucchini 2 medium summer squash 1 red onion 4 plum tomatoes 3/4 cup chopped pecans 4 teaspoons olive oil 1/2 teaspoon salt, divided 2 to 3 teaspoons Balsamic vinegar 4 cups mixed salad greens 24 pecan halves Parmesan cheese shavings (optional) Heat oven to 400°F. Lightly oil two baking sheets. Cut zucchini and […]

  • Posted in Salads
  • Comments Off on Roasted Vegetable and Pecan Salad