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Pecan Salad Recipes
24 Hour Salad
- 1 can sweetened condensed milk
- 1/3 cup lemon juice
- 16 oz Cool Whip
- 1 large can crushed pineapple, drained
- 1 large can fruit cocktail, drained
- 1½ cups pecans, chopped coarsely
- 1 cup miniature marshmallows
- ½ cup white raisins
- ¾ cup coconut
- 1 cup seedless grapes
- ½ cup maraschino cherries, drained
Mix milk and lemon juice together. Add Cool Whip and mix well. Add all the other ingredients and fold together, until blended. Pour into serving dish and sprinkle the top with a few chopped pecans. Refrigerate for 24 hours.
Caramel Apple Salad
- 1 container (8 oz) frozen whipped topping, thawed
- 1 package dry instant butterscotch pudding
- 1 can (8 oz) crushed pineapple with juice
- 3 cups diced apples
- 1 cup toasted pecans
- 1 cup marshmallows
Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve.
Frozen Banana Salad
- 1 (16 oz) carton sour cream
- ¾ cup sugar
- 2 tablespoon lemon juice
- dash of salt
- 2 medium sized ripe bananas, mashed
- 1 (8 oz) can crushed pineapple, drained
- 1/3 cup chopped pecans
- 4 maraschino cherries, drained and chopped
- lettuce leaves
Combine first 4 ingredients in large bowl, stir well. Fold in mashed banana and next three ingredients. Spoon evenly into paper lined muffin tins. Freeze until firm, about 3 hours. Unmold on lettuce leaves.
Grape Turkey Salad
- 12 cups cubed cooked turkey breast
- 2 pounds green grapes, halved
- 5¼ cups diced celery
- 1½ cups chopped pecans, toasted
- 3 green onions, sliced
- 2 cups mayonnaise
- 1½ cups chicken broth
- ¾ cup vinaigrette
- 1 tablespoon prepared mustard
In a very large bowl, combine the turkey, grapes, celery, pecans and onions. In a small bowl, whisk mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and mix well. Cover and chill for at least 4 hours before serving. Refrigerate leftovers.
Strawberry Pecan Spinach Salad
- ½ cup pecan halves, toasted
- 1 lb baby spinach
- 1 pint strawberries, hulled, cut into halves
- 1½ tablespoon poppy seeds
- 1 cup light vegetable oil
- 1/3 cup red wine vinegar
- 2 tablespoons finely chopped onions
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
Combine the spinach, strawberries, pecans and poppy seeds in a large salad bowl. Combine the vegetable oil, red wine vinegar, onions, sugar, salt and dry mustard in a small bowl and whisk well to blend. Pour the desired amount of the dressing over the spinach mixture and toss to coat.
Strawberry Salad with Poppyseed Dressing
- 1 bag prewashed mixed lettuce leaves
- ½ cup toasted pecan pieces
- ¼ cup blue cheese crumbles
- 1 cup sliced strawberries
- 3 tablespoons sugar
- 1½ teaspoons finely shredded orange peel
- 2 tablespoons orange juice
- 2 tablespoons vinegar
- 1 tablespoon finely chopped onion
- Dash black pepper
- 1/3 cup salad oil
- 1 teaspoon poppy seeds
Preheat oven to 400º. To prepare dressing, blend all ingredients except oil and poppy seeds in food processor or blender until combined. With processor or blender running, slowly add oil in a steady stream until mixture thickens. Stir in poppy seeds. Serve immediately or cover and store in refrigerator for as long as one week. To prepare berries, gently wash and pat dry. Remove green top and slice top to bottom or side to side. If berries are large, you may need to remove white hull in berries´ center by inserting paring knife in top of berry and gently circling the core until it pulls loose. After completing this process, slice berries. In large salad bowl, combine lettuce, sliced strawberries and toasted pecans. Toss with dressing. Add blue cheese crumbles to top. Serve immediately.
Southern Spinach Salad
- 1 cup dried figs, quartered
- 1½ cups champagne vinegar
- ¼ cup diced shallots
- 1½ cups olive oil
- Salt and pepper
- 3 slices thinly sliced white bread, crusts removed, and halved diagonally, making 2 triangles
- ¼ lb. blue cheese
- ½ Vidalia onion, thinly sliced and divided into rings
- ½ cup pecans, toasted
- 1 large bunch baby spinach
In a small pot over medium heat, rehydrate figs in vinegar for ½ hour. Let mixture cool. Place in food processor, and pulse until figs are in small pieces. In a medium size bowl, whisk figs and shallots and add 1½ cups olive oil, salt, and pepper. Preheat oven to 325º. Sprinkle the triangular toasts with oil, and season with salt and pepper. Toast the croutons in the oven. Crumble some of the blue cheese on top of each crouton. Melt the blue cheese on the toast points under broiler. While cheese is melting, toss the baby spinach in the fig vinaigrette. Divide the spinach onto two plates, add ½ the onion slices and ½ the toasted pecans. Place 3 hot croutons on each plate.
Pear Salad
Salad:
- 2 tablespoons butter
- 2 pears (Asian, Bosc or Anjou), peel-ed, cored, sliced " thick
- ½ cup coarsely chopped pecans or sliced almonds
- ¼ red onion, thinly cut into rings
- Feta, Roquefort or blue cheese
- Lettuce
- ¼ cup orange juice
- 1 tablespoon fresh lemon juice
- ½ cup olive oil
- 1 tablespoon sugar
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- Pinch of salt
For dressing: Place all ingredients in jar. Cover and shake until sugar is dissolved. Set aside.
For salad: Melt butter in nonstick skillet. Add pear slices and nuts. Cook over medium heat until pears begin to brown, turn to brown the other side. Stir nuts to keep them from burning. Remove pears and nuts and drain on paper towel. Arrange lettuce on salad plates. Add pears and nuts. Top with sliced onion and cheese. Dress with Orange Vinaigrette or prepared Strawberry Vinaigrette, Poppyseed Dressing or Balsamic Vinaigrette.
Blueberry Salad
- 1 3oz package black raspberry or black cherry Jell-O
- 3 cups boiling water
- 5 oz fresh or frozen blueberries
- 1 20oz can crushed pineapple, drained
- ½ cup sugar
- 1 cup sour cream
- 1 8oz package cream cheese, softened
- ½ teaspoon vanilla extract
- ¼ cup chopped Pecans
Mix Jell-O and boiling water until dissolved. Cool and add blueberries. If using frozen blueberries, Jell-O does not need to cool before adding berries. Add pineapple and chill until set.
Blend sugar, sour cream and cream cheese until smooth. Add vanilla and mix well. Spread over top of Jell-O and sprinkle with pecans. Chill.
Florida Pecan Salad
- 1 Vidalia onion, thinly sliced
- 1 orange, peeled and thinly sliced
- 3 cups mixed lettuce leaves, torn into pieces
- ½ cup chopped Pecans
- ½ cup fresh strawberries, halves or quarters
- ¼-½ cup french dressing
Toss all of the ingredients together in a large salad bowl. Serve chilled.
Red Ring Salad
- 2 packages of Jello - Raspberry and Cherry
- 1 cup hot water
- 1 can jellied cranberry sauce
- 1 can crushed pineapple
- 1 cup Pecans
- 1 cup celery
Mix and put in pyrex dish or mold
Raspberry Tang Salad
- 1 package raspberry gelatin
- ½ cup boiling water
- 1 package softened cream cheese (4 oz.)
- ¼ cup mayonnaise
- 1 small can crushed pineapple
- 1 diced banana
- ¼ cup shredded coconut
- ½ cup chopped Pecans
- 1 cup whipped cream
Dissolve jello in water and set aside to cool. Blend cheese with mayonnaise (a little at a time.) Gradually add pineapple, banana, coconut and Pecans. When jello begins to cool, add cheese and fruit mixture. Fold in cream and congeal.
Canada Dry Salad
- 1 pkg lime or lemon gelatin
- ¾ cup hot water
- 1 cup gingerale
- ¾ cup diced celery
- ½ cup chopped Pecans
- 6 stuffed olives, sliced
- 2 cups peeled, chopped apple
- 2 tablespoons lemon juice
Dissolve gelatin in hot water. Cool. Add gingerale and allow to set slightly. When beginning to congeal, add remaining ingredients. Pour into a 1 (one) quart casserole. Chill until firm and serve on lettuce leaves.
Wild Rice and Chicken Salad
- 3½ cups chicken, cubed and cooked
- 14½oz can chopped ripe olives (drained)
- ½ cup chopped green onions with tops
- ½ cup Pecans, toasted
- 1 cup chopped celery
- 1½ cups mayonnaise
- 2 6oz packages Long Grain and Wild Rice (cook according to directions, add no seasonings)
- Salt and Pepper to taste
Combine first six (6) ingredients then add to cooked rice. Mix well and season with salt and pepper. Chill before serving.
Congealed Waldorf Salad
- 2 cups boiling water
- 2 pkgs. raspberry flavored gelatin
- 1½ cups ginger ale
- ½ cupped chopped Pecans
- 1 large apple unpeeled and cut into small pieces
- 1 stalk celery, cut into small pieces
Dissolve gelatin in boiling water. Add ginger ale and chill until slightly congealed. Fold Pecans, celery and apples into gelatin mixture. Pour into lightly oiled 6½ cup mold. Chill until firm. Unmold and garnish with lettuce leaves and fresh fruit.
Cranberry Banana Salad Mold
- 1 3oz pkg. raspberry gelatin
- 1 cup boiling water
- 1 can whole cranberry sauce
- 2 medium bananas sliced
- ½ cup chopped Pecans
Dissolve gelatin in water. Add cranberry sauce, stir until blended. Chill until thickened. Add sliced bananas and Pecans. Chill until firm. Serve on salad greens.
Congealed Ambrosia Salad
- 1 8oz carton frozen whipped topping, thawed
- 1 teaspoon vanilla
- 2 cups cottage cheese
- 1 11oz can mandarin oranges, drained
- 1 20oz can pineapple tidbits, drained
- 1 6oz package orange flavored gelatin
- ½ cup chopped Pecans
- ½ cup flaked coconut
Mix together topping and vanilla. Fold in cottage cheese, oranges and pineapple. Sprinkle dry gelatin over mixture; stir well. Spoon into 13x9x2 dish. Combine Pecans and coconut, sprinkle over salad. Chill at least 6 hours.