Best Spinach Salad With Candied Pears Pecans And Brie Recipes

Spinach Salad With Candied Pears, Pecans and Brie image

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

Strawberry Spinach Salad with Candied Pecans image

Provided by Kimke

Categories Strawberry

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups pecan halves
1 cup sugar
1 lb fresh spinach
2 cups thinly sliced celery
1 pint fresh strawberries, hulled and halved
2/3 cup white vinegar
1/2 cup sugar
3 -4 green onions, chopped
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 cups vegetable oil
3 tablespoons poppy seeds

Steps:

Melt butter in a large heavy skillet over medium heat.
Add pecans and sugar; stir to combine.
Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
Cool completely and break up pieces as needed.
Remove and discard stems from spinach.
Wash spinach and pat dry with paper towels.
Tear into bite-size pieces.
Combine spinach, celery and strawberries in a large bowl.
Pour 1 cup dressing over salad mixture; toss gently.
Add reserved candied pecans; toss gently.
Serve immediately with remaining dressing.
Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
With blender running, gradually add oil in a slow, steady stream through opening in lid.
Process until thick and smooth.
Transfer dressing mixture to a bowl; stir in poppy seeds.
Cover and chill.

Spinach Salad With Caramelized Pecans image

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.