Best Orange Pecan Salad Recipes

STRAWBERRY ORANGE PECAN TOSSED SALAD

Steps:

• For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate., In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary., In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.

MANDARIN ORANGE AND PEAR SALAD WITH TOASTED PECAN VINAIGRETTE

Steps:

• In large bowl, combine lettuces, oranges, pears and red onion.
• For Dressing:.
• In a medium bowl, combine dijon and honey. Slowly add olive oil, whisking to combine. Slowly add vinegar, whisking to combine. Stir in toasted pecans.
• Drizzle salad with Toasted Pecan Vinaigrette, tossing gently to coat. Serve immediately.

ORANGE PECAN SALAD

Steps:

• Toss oranges, lettuce and pecans in a large salad bowl; set aside. Combine yogurt and mayonnaise; pour over salad just before serving.

ORANGE PECAN SALAD

Steps:

• Mix together in a salad bowl the lettuce, onions, celery, oranges, and parsley.
• Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
• Continue stirring until the sugar is melted; remove from heat and add to the salad.
• Mix the dressing with a whisk and pour over the salad; mix and serve.
• In a salad bowl, mix together the lettuce, onions, celery, oranges, and parsley.
• Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
• Continue stirring until the sugar is melted; remove from heat and add to the salad.
• Mix the dressing with a whisk and pour over the salad; toss and serve.

SAUTEED RADICCHIO, ORANGE, BACON, AND PECAN SALAD

Steps:

• Preheat oven to 350° F.
• In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.
• Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.
• Serve salad topped with orange sections.

ORANGE PECAN CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, pecans and celery. Combine the mayonnaise, sour cream, salt and pepper; pour over salad and toss to coat. Fold in orange sections. Serve on individual lettuce-lined plates with assorted crackers.

ROMAINE PECAN ORANGE SALAD

Steps:

• Wash the lettuce, drain and separate into bite-sized pieces. Place in a large salad bowl with the pecans, onion and oranges. Pour the dressing over the salad, toss and serve.

ORANGE PECAN SALAD

Steps:

• - lay down bed of lettuces - cut orange sections in half, arrange on lettuce - after briefly sauteing pecans, sprinkle into salad - lay onion rings on top - mix ingredients of dressing into vessel of choice - shake and dress just prior to serving

ORANGE PECAN TUNA SALAD

Steps:

• Mix together the tuna, sour cream, mustard, relish, orange juice, pecans, garlic salt, onion powder, and black pepper. Cover and refrigerate until ready to use.