Archive for the ‘Salads’ Category

Asian Duck Salad with Watercress and Pecans

June 21st, 2013 by Jennifer Stone

If duck breast is unavailable, try boneless, skinless chicken thighs, which have a similar rich dark meat. For a lighter course, the watercress and pecan salad, seasoned with a sweet and tangy gingery dressing, is delicious all by itself. Serves 4 Ginger Dressing: ¼ cup light olive oil or vegetable oil 2 tablespoons balsamic vinegar […]

  • Posted in Salads
  • Comments Off on Asian Duck Salad with Watercress and Pecans

Salmon Nicoise Salad

June 21st, 2013 by Jennifer Stone

8 ounce salmon filet 2 teaspoon olive oil Kosher salt and freshly ground pepper 2 lemons 6 small red new potatoes 1 cup fresh green beans 3 hard cooked eggs, peeled and sliced 1 cup pecans ⅓ cup Nicoise olives 2 tablespoons capers ½ cup cherry tomatoes Watercress for garnish ¼ cup red wine vinaigrette […]

  • Posted in Salads
  • Comments Off on Salmon Nicoise Salad

Romaine, Pecan and Pear Salad

June 21st, 2013 by Jennifer Stone

6 cups Romaine lettuce, washed and torn 1 cup radicchio, washed and torn ¼ cup parsley, chopped 2 shallots, thinly sliced 2 Bosc pears, thinly sliced 1 cup pecans ¾ cup dried cherries ¼ cup raspberry or red wine vinaigrette dressing ⅓ cup feta cheese, optional Place Romaine, radicchio, parsley and shallots in large bowl […]

  • Posted in Salads
  • Comments Off on Romaine, Pecan and Pear Salad

Chicken Salad with Roasted Tomatoes

June 21st, 2013 by Jennifer Stone

½ cup pecans, finely chopped and toasted ½ cup panko (Japanese breadcrumbs) ½ teaspoon kosher salt ¼ teaspoon cayenne pepper Freshly ground black pepper, to taste 3 tablespoons butter 2 boneless, skinless chicken breasts 3 tablespoons olive oil ½ pound cherry tomatoes 1 tablespoon olive oil Kosher salt and freshly ground black pepper, to taste […]

  • Posted in Salads
  • Comments Off on Chicken Salad with Roasted Tomatoes

Warm Pasta Salad with Pecans and Spinach

June 21st, 2013 by Jennifer Stone

Ingredients  8 ounces rigatoni pasta ¼ cup Italian or Greek dressing 2 tablespoons olive oil ½ cup sweet onion, chopped 1 clove garlic, minced 5 ounces baby spinach 1 cup ricotta cheese ½ teaspoon kosher salt Freshly ground black pepper, to taste ½ cup toasted pecans Cook pasta in 2 quarts boiling, salted water until […]

  • Posted in Salads
  • Comments Off on Warm Pasta Salad with Pecans and Spinach