Tag: Candied Pecans

Mixed Greens Salad with Apples, Carrots, Candied Pecans, and Parmesan topped with Maple-Mustard Vinaigrette

Mixed Greens Salad with Apples, Carrots, Candied Pecans, and Parmesan topped with Maple-Mustard Vinaigrette

by Pam on May 14, 2013

I wanted a light and refreshing salad to serve with the Maple-Mustard Vinaigrette[1] I made. I decided to combine mixed greens with romaine lettuce, tart apples and dried cherries, carrot slices, sweet and salty candied pecans, and Parmesan cheese. The flavors of the salad mixed extremely well with the vinaigrette and I really loved it’s combination of flavors and textures. It was a big hit with all of us, adults and children, and it disappeared quickly.

Prepare the Maple-Mustard Vinaigrette[2]; set aside.

Combine the mixed greens together with the romaine lettuce in a large serving bowl. Add the chopped apples, dried cherries, carrot, candied pecans, and Parmesan cheese. Drizzle the salad with the maple-mustard vinaigrette then toss to coat evenly. Serve immediately. Enjoy.



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Mixed Greens Salad with Apples, Carrots, Candy Pecans, and Parmesan topped with Maple-Mustard Vinaigrette




Yield: 6

Prep Time: 10 min.



Ingredients:

4 cups of mixed greens
2 cups of romaine lettuce, chopped
1 apple, diced
1 tbsp dried cherries
1 carrot, julienned
Small handful of candied pecans
Shaved Parmesan, to taste
Maple-Mustard Vinaigrette (see recipe link above)

Directions:

Prepare the Maple-Mustard Vinaigrette; set aside (see recipe link up above).

Combine the mixed greens together with the romaine lettuce in a large serving bowl. Add the chopped apples, dried cherries, carrot, candied pecans, and Parmesan cheese. Drizzle the salad with the maple-mustard vinaigrette then toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Maple-Mustard Vinaigrette (www.gordon-ramsay-recipe.com)
  2. ^ Maple-Mustard Vinaigrette (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Banana and Candy Pecan Cake

Banana and Candy Pecan Cake

by Pam on May 19, 2013

I had a couple of ripe bananas to use up so I decided to make a recipe for banana cake I found on MyRecipes[1]. I loved that it used no butter or oil and that it was quick and easy to prepare. I decided to throw in some extra candied pecans that I had leftover. It smelled amazing while it baked and looked amazing when it came out of the oven. I let it cool before sprinkling the top with powdered sugar. Needless to say, my kids were thrilled to come home from school to this cake. It was moist, tender, and super flavorful and both of my kids loved it.

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.



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Banana and Candy Pecan Cake






Ingredients:

2 large eggs
1 cup sugar
1 cup sour cream
2 large bananas, mashed
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup of candied pecans, chopped
Powdered sugar

Directions:

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Baby Greens with Goat Cheese, Beets and Candied Pecans

Creamy goat cheese with crunchy sweet pecans and red beets topped with a
honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!

Hope everyone is having a wonderful Monday!

I still have no power due to Hurricane Sandy so I thought I would re-post an older recipe from the archives. If you are without power, this doesn’t require an oven and would be perfect for Meatless Monday.

Baby Greens with Goat Cheese, Beets and Candied Pecans
Servings: 4 • Serving Size: 1/4 • Old Points: 7 pts • Points+: 8 pts
Calories:
267 • Fat: 19.5 g • Protein: 7 g • Carb: 19 g • Fiber: 2 g • Sugar: 14 g  
Sodium: 211 mg


Ingredients:

For the honey balsamic vinaigrette:

  • 2 tbsp balsamic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey 

Directions:
Make vinaigrette by whisking olive oil, balsamic and honey until smooth. In a large bowl toss greens with vinaigrette and mix well.

Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. Serve immediately.

* I boiled the beets in water until soft, but they can be roasted in the oven as well.

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