Best Exhibition Salad With Meringue Baked Pecans Recipes

SPICED PECANS

Spiced Pecans image

Provided by Ina Garten

Yield 2 cups

Number Of Ingredients 11

Ingredients

Nonstick cooking spray or vegetable oil
2 tablespoons egg white (1 extra-large egg)
1/2 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon chile powder
1/4 teaspoon ground cloves
Kosher salt and freshly ground black pepper
2 cups whole pecan halves (8 ounces)
1/2 teaspoon fleur de sel

Steps:

Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.

EXHIBITION SALAD WITH MERINGUE-BAKED PECANS

Exhibition Salad With Meringue-Baked Pecans image

Make and share this Exhibition Salad With Meringue-Baked Pecans recipe from Food.com.

Provided by BumblingBs

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 egg white
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup sugar
4 tablespoons melted butter
2 cups pecan halves (1/2 pound)
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1 tablespoon sherry wine vinegar
2 tablespoons olive oil
salt & freshly ground black pepper
2 cups arugula
6 cups mixed salad greens (radicchio, endive, escarole)

Steps:

PECANS.
Preheat the oven to 325. Butter a shallow 10 by 15 inch jelly roll pan.
Beat the egg white until stiff. Mix the cinnamon and salt into the sugar. Keeping the beater running, add the sugar mixture, 1 tablespoon at a time.
Fold in the melted butter and the pecans.
Spread the pecan mixture in the prepared pan and bake for 15 minutes.
Remove the pan from the oven. Using a spatula, carefully flip the pecan mixture one small section at a time. When all the pecans have been turned over, return the pan to the oven for an additional 15 minutes. Watch them carefully-do not allow them to burn.
Cool the pecans on paper towels.
(Only one cup of pecans is used in the preparation of the salad. The other cup can be eaten as a snack or frozen in a zippered plastic bag. These pecans also make a wonderful holiday gift).
SHERRY VINAIGRETTE.
Whisk together the mustard, sugar and vinegar. Whisking constantly, dribble in the olive oil. Add salt and pepper to taste.
SALAD.
Wash, dry and trim the arugala and other greens. Tear them into large bite size pieces. Just before serving, toss with the vinaigrette. Sprinkle 1 cup of the pecans over the top and toss again. Serve immediately.

SWEET AND SALTY PECANS

Sweet and Salty Pecans image

We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 30m

Yield Makes 4 cups

Number Of Ingredients 5

Ingredients

Vegetable oil cooking spray
1/2 cup packed light-brown sugar
1/4 cup plus 2 tablespoons heavy cream
Coarse salt
1 pound pecans (4 cups)

Steps:

Preheat oven to 325 degrees. Coat a rimmed baking sheet with cooking spray. Stir together sugar, cream, and 3/4 teaspoon salt in a large bowl. Add pecans, and stir until well coated. Spread pecans on baking sheet in an even layer.
Bake, stirring every 5 minutes, until browned and toasted, 20 to 22 minutes. Sprinkle pecans with 3/4 teaspoon salt, and transfer to a parchment-lined baking sheet. Let cool.

CRANBERRY PECAN SALAD

Cranberry Pecan Salad image

Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.

Provided by STACY38

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup pecan halves
2 tablespoons raspberry vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
1 pinch freshly ground black pepper to taste
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
¾ cup dried cranberries
½ medium red onion, thinly sliced
crumbled feta cheese

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.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g

PECAN MERINGUES

Pecan Meringues image

Sooooo good! My mother made these every year for Christmas. They are an instant hit with everyone who tries them. Very easy to make, too!

Provided by Jellybean

Categories Candy

Time 1h

Yield 32 serving(s)

Number Of Ingredients 3

Ingredients

1 egg white
1 cup brown sugar
3 cups pecan halves

Steps:

Preheat oven to 225 degrees.
Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
Bake until golden brown and meringue is completely dry - about 1 hour.