239 and pecan salad with vinaigrette Recipes

chopped pecans, torn spinach, red grapefruit sections (about 3 medium grapefruit), sliced mushrooms (about 8 oz), crumbled blue cheese, raspberry fat-free vinaigrette (such as girard s)

romaine lettuce, dried cranberries, mandarin oranges, pecans, chicken breasts, balsamic vinaigrette (newman s own is great), crumbled blue cheese

fresh spinach, bacon, fried and crumbled, candied walnuts or 1 (4 oz) bag pecans, red pepper, diced, dried cranberries, mandarin oranges, drained, crumbled blue cheese, raspberry-walnut vinaigrette (or to taste)

vegetable oil, fresh mushrooms, raspberry vinaigrette dressing, balsamic vinegar, salt and pepper, baby spinach, raspberries, toasted pecan halves, blue cheese, crumbled

jalapeno jelly, apple cider vinegar, extra virgin olive oil, dijon mustard, crushed red pepper flakes, mixed greens (mesclin mix ), dried cranberries , scant, blue cheese, crumbles, pecans, toasted and chopped, pepper jelly vinaigrette, kosher salt and fresh cracked black pepper, boneless skinless chicken breast halves, grilled and sliced (serve hot , can sub rotissere chicken breast halves)

red pears, chopped, lemon juice, dried apricot , cut into thin strips, dried fig , cut into thin strips, golden raisin, purple onion, thinly sliced, jicama, diced, fresh spinach leaves, walnuts or 1/2 cup pecans, toasted and coarsely chopped, gorgonzola or 1 (4 oz) package blue cheese, crumbled, cider vinegar, garlic clove, pressed, dijon mustard, sugar, olive oil

fresh baby spinach, grape tomatoes, halved, purple onion, thinly sliced, chopped dried apricot, crumbled goat cheese, ripe avocado, peeled and diced, chopped toasted pecans, vegetable oil, white wine vinegar, orange juice, apricot jam, salt, ground coriander, fresh ground pepper

arugula or 1 cup spinach, grilled chicken breast, sliced, strawberries, sliced, goat cheese, crumbled, honey-roasted pecans, chopped, balsamic vinaigrette

strawberry vinegar, olive oil, baby spinach (8 cups), strawberries , cut lengthwise into thick slices (1 1/2 cups), pecan halves (3 1/2 oz), toasted and cooled

extra virgin olive oil, fresh lemon juice, snipped fresh thyme leaves, snipped fresh mint leaves, honey, grated lemon zest, minced garlic, salt, fresh ground black pepper, sugar, pecan halves, baby lettuces, ripe mango, cubed (about 1 3/4 cups), red onion, thinly sliced, kiwi, cut into 8 wedges

lightly packed torn butter lettuce, basket strawberries stemmed and sliced 1/3 thick, coarsely chopped red onion, whole pecans toasted, crumbled blue cheese, vinaigrette, vegetable oil, white wine vinegar, frozen orange juice thawed, salt, coarsely ground black pepper

chicken breast, cubed, hot sauce, blue cheese, crumbled, divided, barley (the regular kind ), pecan pieces, toasted, mango, thinly sliced, mesclun, balsamic vinaigrette

shaped pasta, french style green beans, sliced carrots, chickpeas, chopped pecans, chopped raw almonds, dried parsley (for dressing), ground black pepper (for dressing), extra virgin olive oil (for dressing) or 1/4 cup safflower oil (for dressing), wine vinegar (for dressing), fresh lemon juice (for dressing), dijon mustard (for dressing), nutritional yeast flakes (for dressing), sugar (for dressing), crushed garlic (for dressing) or 1/2 tsp garlic powder (for dressing), paprika (for dressing), dry mustard (for dressing), salt (for dressing)

head red leaf lettuce, head romaine lettuce, balsamic vinaigrette dressing, shredded parmesan cheese, cracked pepper, chopped pecans, dark brown sugar, water, strawberries, balsamic vinegar, granulated sugar, water

raspberry vinegar, honey, sugar, fresh lemon juice, salt, vegetable oil, olive oil, mixed greens, torn, fresh raspberry, green onion, sliced, chopped pecans

fresh baby spinach, grape tomatoes halved, red onion thinly sliced, dried apricots chopped, ripe avocado peeled and diced, chopped pecans toasted, canola oil, white wine vinegar, orange juice, apricot jam, salt, ground coriander, freshly ground pepper

md beets peeled , 1 tb oil for, roasting, romaine lettuce, arugula, medium leaves, roqufort cheese, crumbled, roast pecans, ( see saute pecans ), chive oil, virgin olive oil, chives. chopped, salt & pepper to taste, combine chive , oil and salt & pepper in blender and blend well. transfer to a squeeze bottle., saute pecans, tb butter, pecans , halves & pieces, ts sugar, pn salt & pepper to taste, pn garam masala spice mix, balsamic vinaigrette, tb dijon mustard, tb balsamic vinegar, egg yolk, cl mashed garlic, virgin olive oil, vegetable oil, ts salt & pepper, place mustard in blender with balsamic vinegar and egg yolk and garlic. puree together, then slowly drizzle the 2 oils into the blender to make an emulsified dressing. blend about 1 minute, then add salt & pepper to taste. if dressing is too thick add a little water to thin.

sweet potatoes, peeled and cut into 3/4, red onion, cut into thin wedges, olive oil, divided, salt, divided, thick-cut bacon slices, cider vinegar, dijon mustard, freshly ground pepper, pecan pieces, toasted, golden raisins