Best Pecan Mandarin Tossed Salad Recipes

HOUSE SALAD WITH CANDIED PECANS

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the pecans; toss to coat. Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until toasty. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely. Once cool, you can store the candied nuts in an airtight container at room temperature for up to a month.
• In a small bowl, whisk together the mayonnaise, sugar, lemon juice, kosher salt, black pepper, onion powder and garlic powder. Add the vinegar and mustard, whisk to combine.
• Whisk in the oil, one tablespoon at a time, blending well after each addition. The mixture should be thick, but pourable. If it's too thick, gradually whisk in some water until it reaches the desired consistency. Store in an airtight jar in the refrigerator for up to 1 week.
• Arrange the lettuce greens on individual salad plates or on a large serving platter. Top with candied pecans, blue cheese, cranberries and oranges. Just before serving, drizzle the dressing over the salad, to taste.

REFRESHING SIDE SALAD WITH STRAWBERRIES AND MANDARIN ORANGES

Steps:

• Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.

SPINACH STRAWBERRY SALAD

Steps:

• If making a large salad, I suggest doing layers. For individual salads, no need for layers.
• Place 1/2 spinach in large salad bowl.
• Top with 1/2 of the strawberries, 1/2 of the oranges and half of the pecans.
• Add second layer of spinach and top with remaining strawberries, oranges and pecans.
• Serve with poppy seed dressing or balsamic dressing.

CHICKEN SALAD WITH MANDARIN ORANGES AND PECANS

Steps:

• Preheat oven to 325. Toast pecans for 10-15 minutes.
• In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans.
• Drizzle on oil, vinegar, salt and pepper. Toss to coat.

AVOCADO MANDARIN TOSSED SALAD

Steps:

• In a large bowl, combine the oranges, onions, pecans and pepper; cover and refrigerate for 30 minutes. Just before serving, place the greens in a large salad bowl; top with orange mixture and avocado slices. Drizzle with dressing; toss to coat.

MANDARIN TOSSED SALAD

Steps:

• In a large salad bowl, gently toss greens, oranges, onions and sunflower kernels. In a measuring cup, combine the dressing ingredients. Add water to measure 1 cup. Pour into a jar with a tight-fitting lid, shake well. Pour over salad and toss to coat. Serve immediately.

MANDARIN ORANGE SALAD WITH PECANS

Steps:

• Whisk together the shallot, vinegar and oil (s).
• Season with salt and pepper, set aside.
• Right before serving, toss with the greens.
• Top each salad with orange slices and pecans.

MANDARIN ORANGE SALAD WITH SUGARED PECANS

Steps:

• For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
• For dressing: combine all ingredients and refrigerate for 1 hour.
• For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
• Preparation time does not include cooking pecans.

MANDARIN MIXED GREENS SALAD

Steps:

• In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
• In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
• In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

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.

PECAN TOSSED SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine greens, pecans and Parmesan cheese. Just before serving, shake dressing and pour over salad; toss to coat.