Best Spinach Salad With Mango And Candied Pecans Recipes
SPINACH SALAD WITH CARAMELIZED PECANS
Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.
Provided by SharleneW
Categories Fruit
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
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.
PECAN SPINACH SALAD
My family thinks this refreshing salad is sensational. Coated with a pleasant vinaigrette and topped with toasted pecans and blue cheese, it has an impressive look and taste. Though it can be prepared in 10 minutes or less, don't tell my family because they'd never believe it!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 339 calories, Fat 33g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 582mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
SPINACH, APPLE & PECAN SALAD
One day, company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled these together and invented a salad superstar. -Kelly Walsh, Aviston, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 6 ingredients; stir in bacon if desired., For dressing, in a small bowl, whisk vinegar, sugar, mustard and pepper until blended. Gradually whisk in oil. Pour over salad; toss to coat.
Nutrition Facts : Calories 109 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPINACH AND MANGO SALAD
An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.
Provided by GILLIANMCLENNAN
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
- In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
- In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g
SPINACH SALAD WITH MANGO AND CANDIED PECANS
Provided by Katie Morford
Categories Salad Fruit Leafy Green Nut Side Quick & Easy Mango Pecan Spinach Spring Bon Appétit San Francisco California Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
- Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
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