Share Your Favorite Salad Recipes

We’re looking for the best salad recipes form your collection. All recipes must be original and the ingredients must include pecans. Each entry must be as a separate e-mail (no attachments please). Include a complete list of ingredients, with the exact quantities in the order they are used. Specific directions (in paragraph form) should include cookware size (example: 10-inch pie pan), cooking time and temperature, and number of servings. By submitting your recipe, you grant us the right to edit and publish the recipe.

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Autumn Wild Rice, Pecan, and Broccoli Salad

3½ cups water
1 cup wild rice; rinsed
sea salt to taste
1 pound broccoli florets; steamed till crisp-tender
½ cup Pecan Valley Pecan Pieces; toasted
½ cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar; or sherry vinegar
1 clove garlic; minced or thru press
¼ cup plain low fat yogurt
¼ cup Pecan Valley Pecan Oil or walnut oil
Sea salt to taste
Freshly ground pepper to taste

1. Bring the water to a boil and add the rice. Add salt to taste, bring back to a boil, reduce heat, cover, and simmer for about 40 minutes, until the rice is tender.
2. Drain and toss with the broccoli, nuts and parsley.
3. Meanwhile, steam broccoli and chop nuts.
4. In a small mixing bowl, mix the lemon juice, vinegar, garlic and yogurt.
5. Whisk in the pecan oil and add salt and pepper. Toss with the rice mixture, correct the seasonings, and serve; or refrigerate until shortly before serving.

Serves 4 to 6

Note: If the salad is to be refrigerated for a long time, add the broccoli and parsley shortly before serving to retain their bright color.

Brown Rice Salad with Apples and Pecans

1 cup brown or long grain rice
2½ cups water
1 tablespoon vegetable oil
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces
1 celery rib; sliced
4 scallions; thinly sliced
1 cup raisins
1 medium red apple; diced
1 grated rind 1 lemon
3 tablespoons fresh lemon juice
2 garlic cloves; pressed
¼ teaspoon sea salt
Fresh black pepper to taste
⅓ cup olive oil
Green-leaf lettuce (optional)

1. Put rice in medium sauce pan along with water, oil and salt. Cover, bring to a boil and reduce the heat to simmer. Cook for 45 minutes or until the rice is tender and all the water has been absorbed.
2. Meanwhile, combine the pecans, celery, scallions, raisins, apples and lemons rind in a large bowl. In a jar with a tight-fitting lid, combine the lemon juice, garlic, salt, pepper and olive oil and shake well.
3. Pour half of this dressing on the apple mixture and toss well.
4. When the rice is done, let cool until just warm. Combine with the fruit mixture and pour on the remaining dressing.
5. Let sit at least 1 hour before serving at room temperature, on a bed of lettuce if desired

Curried Spinach, Pecan and Orange Salad

½ cup golden raisins
10 ounces spinach; torn
3 each scallions; chopped
1 large orange; diced
½ cup Pecan Valley Pecan Pieces
⅓ cup olive oil
3 tablespoons white wine vinegar
1 teaspoon granulated sugar
½ teaspoon cumin
½ teaspoon madras curry powder
Ginger Raisin Chutney to taste
Sea salt and freshly ground black pepper
Pita halves

1. Soak raisins in boiled water until they are plumped. Drain and dry with paper towels.
2. Combine spinach, scallions, orange, pecans and raisins in a large salad bowl.
3. Whisk together the olive oil, vinegar, sugar, cumin, curry powder, Ginger Raisin Chutney, salt and pepper.
4. Pour dressing over the salad and toss gently to coat.
5. Serve immediately surrounded by warm pita halves.
Ginger Raisin Chutney
1½ cups ginger; chopped
1 each green chile; seeded; chopped
3 tablespoons red wine vinegar
2 tablespoons golden raisins
1 dash sea salt

1. Combine all ingredients in a blender. Process until smooth. Add a little water if necessary to make a smooth paste.
2. Chill in the refrigerator. Keeps in the fridge for 1 week.

Makes 1 cup

Fig Salad with Greens and Pecans

6 perfectly ripe figs beginning to show milky at the seams
2 handfuls of green such as tender arugula leaves and their blossoms; red oak lettuce leaves; tendrils of frizzy endive or a buttery limestone lettuce; some chervil sprigs
3 rounds of mild goat cheese
6 fresh Pecan Valley Pecan Halves
Freshly ground pepper
Champagne Vinaigrette

1. Quarter the figs or slice them into rounds.
2. Wash and dry the greens.
3. Make the vinaigrette and dress the greens with just enough to coat them lightly.
4. Arrange the greens on 2 or 3 plates and lay the figs among them, along with the cheese and pecan pieces.
5. Spoon the remaining vinaigrette over the top and serve, lightly peppered.
Champagne Vinaigrette
1 small shallot; finely diced
2 teaspoons champagne vinegar
1 pinch sea salt
2 tablespoons Pecan Valley Pecan Oil or extra-virgin olive oil

1. In a small mixing bowl combine the shallot, vinegar and salt in a bowl, then whisk in the oil.
Taste and adjust the seasoning, if necessary.

Note: Vinaigrette may be made 1 day ahead and chilled.

Orange, Lettuce, and Pecan Salad

1 head romaine lettuce
3 navel or temple oranges
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
1 pinch sea salt
½ teaspoon cinnamon
1 tablespoon orange flower water
¾ cups Pecan Valley Pecan Pieces

1. Wash lettuce and section into leaves, discarding the tough outer ones. Drain; wrap in paper towels to dry. Store in refrigerator until needed.
2. Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled.
3. Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water and 2 tablespoons of the orange juice. Blend well, then taste. The dressing should be sweet.
4. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss.
5. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped pecans and dust with more cinnamon. Serve immediately.

Variation: prepare as above, using ¾ cups chopped dates and almonds in place of the chopped pecans.

Pasta with Ricotta and Pecan Salad

8 ounces pasta (preferably vermicelli
ricotta-pecan sauce
½ cup ricotta cheese
½ cup plain yogurt
1 tablespoon margarine; softened
2 garlic cloves; minced
½ cup Pecan Valley Pecan Pieces
¼ cup grated parmesan cheese
½ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ teaspoon black freshly ground black pepper
Steamed vegetables such as peas, broccoli, cut green beans, and spinach
Garnish
Cherry tomatoes
Broccoli florets
Grated parmesan cheese
Freshly ground black pepper

1. Boil a large pot of water; cook pasta until al dente.
2. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, pecans and cheese, process until smooth. Stir in remaining ingredients.
3. When pasta is done, drain well. Toss with sauce. Add steamed vegetables such as peas, broccoli, cut green beans, and spinach. Chill and serve cold.
4. Garnish with cherry tomatoes and broccoli florets. Sprinkle with parmesan cheese and black pepper.

Paula Deen’s Cornucopia Salad

1 head iceberg lettuce, washed, patted dry, and torn into pieces
½ cup diced green bell pepper
½ cup diced celery
1 cup frozen green peas, thawed, uncooked
2 8-ounce cans sliced water chestnuts
3 bananas, sliced, tossed in ¼ cup lemon juice
¾ cup raisins
¾ cup Pecan Valley Pecan Pieces*
Cornucopia Dressing
1 cup grated Cheddar
¾ cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped

1. In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts.
2. Mix dressing ingredients and let stand for 5 minutes.
3. Spread dressing over entire top of salad, covering it completely.
4. Sprinkle cheese, green onions, and bacon over salad.
5. Refrigerate for 3 to 4 hours before serving.
Dressing:
2 cups mayonnaise
¼ cup sugar
1 tablespoon white vinegar

1. Mix dressing ingredients and let stand for 5 minutes.
2. Spread dressing over entire top of salad, covering it completely.

Note: Salted peanuts can be substituted for pecan pieces

Pecan Apple Salad

¼ cup olive or vegetable oil
2 tablespoons cider vinegar
2 tablespoons lemon juice
½ teaspoon granulated sugar
¼ teaspoon sea salt
½ teaspoon Worcestershire sauce
¼ cup crumbled bleu cheese
2 cups broken lettuce
1 cup celery; sliced
½ cup Pecan Valley Pecan Pieces
¼ cup raisins
3 cups eating apples

1. Combine oil, vinegar, lemon juice, sugar, salt, Worcestershire sauce and bleu cheese in jar with tight-fitting cover. Shake well to blend; chill.
2. Place lettuce in large bowl with celery, pecans and raisins; cover and place in refrigerator to keep chilled until serving time.
3. Wash, quarter and core apples; cut into bite-size chunks; add to salad bowl.
4. Pour bleu cheese dressing over salad; toss lightly to mix.

Pecan-Grapefruit Salad with Yellow Chiles

2 grapefruit; peeled and white pith removed
2 oranges; peeled and white pith removed
1 cup peeled; diced jicama*
4 yellow wax hot chilies; sliced in thin rings
1 tablespoon pecan or vegetable oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lime juice
1 tablespoon chopped fresh parsley
2 teaspoons granulated sugar
2 tablespoons Pecan Valley Pecan Pieces

1. Cut grapefruit and orange sections away from their surrounding membranes into a bowl.
2. Add jicama, chilies, oil, vinegar, lime juice, parsley and sugar and toss to coat.
3. Let salad stand at room temperature for 1 hour. (The salad can be made ahead to this point and refrigerated overnight.)
4. Just before serving, sprinkle the salad with pecans.

Note: Jicama, a crunchy, mild flavored tuber, is available at Latin markets and in many supermarkets.

Sautéed Apple Salad with Roquefort and Pecans

¼ cup sherry or red wine vinegar
1 tablespoon fresh thyme or 1 teaspoon dried
½ cup and 1 tablespoon olive oil
8 cups mixed baby greens
4 large apples; golden delicious; peeled, cored and cut into 12 slices
1 tablespoon granulated sugar
1 cup Roquefort cheese; crumbled
½ cup Pecan Valley Pecan Pieces; toasted

1. Combine vinegar and thyme, gradually whisk in ½ cup of olive oil. Season with salt and pepper.
2. Heat remaining 1 tablespoon of oil in skillet over medium heat; add apple and sugar and sauté until apples are tender about 8 minutes.
3. Increase heat to high and sauté until golden brown about 5 minutes longer.
4. Divide salad greens among eight plates, arrange six apple slices on greens sprinkle with pecans and Roquefort cheese and drizzle with dressing on top just before serving

Tender Greens with Proscuitto and Pecan Vinaigrette

½ cup Pecan Valley Pecan Oil or walnut oil
3 medium garlic cloves; peeled and crushed
1 cup bread cubes (1/2 inch)
1 pinch plus ⅛ teaspoon freshly ground black pepper
1 tablespoon red wine vinegar with 5 to 6% acidity
1½ teaspoons rich chicken stock or canned low-sodium broth
1½ teaspoons dry white wine
4 slices proscuitto (paper thin)
6 cups mild greens; loosely packed (bib; Boston; or red-leaf lettuce)

1. In a heavy medium skillet, heat ¼ cup of the pecan oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 10 minutes. Remover and discard the garlic.
2. Increase the heat to moderately high. Add the bread cubes and sauté, turning, until golden brown and crisp on all sides, about 5 minutes. Season with a pinch each of salt and pepper and drain on paper towels; set aside.
3. In a small bowl, whisk the vinegar, chicken stock and wine.
4. Add the remaining ⅛ teaspoon each of salt and pepper, then gradually whisk in the remaining ¼ cup pecan oil.
5. Cut each slice of proscuitto into 4 lengthwise strips.
6. In a large bowl, lightly coat the greens with the dressing.
7. Add the croutons and toss well.
8. Place the salad on 2 large dinner plates and arrange the proscuitto strips decoratively on top. Serve immediately.

Servings: 2

Wheat Berry Salad with Pecans and Cashews

1 cup wheat berries
10 cups water
1½ tablespoon oil
2 tablespoons orange juice
1 tablespoon red wine vinegar
1 teaspoon coriander; ground
¼ teaspoon caraway seeds; ground
2 apples; Gravenstein or Granny Smith; halved and cored; cut into small dice
2 tablespoons mint; fresh; fine chopped
sea salt and freshly ground black pepper to taste
½ cup Pecan Valley Pecan Pieces
½ cup cashews; toasted/chopped

1. Place wheat berries and water in a large saucepan. Bring to a boil over high heat; stirring frequently.
2. Reduce heat to medium and simmer until very tender, about 1 hour and 10 minutes.
3. Drain and transfer to a large bowl.
4. Add oil, orange juice, vinegar, coriander, caraway seeds, apples, mint, salt and pepper. Toss well.
5. Just before serving, add cashews; mix well.

Note: You may substitute cooked brown rice or coarse cracked wheat for the wheat berries. But wheat berries add a pleasingly chewy texture.