Indulge in a symphony of flavors with Creamy Pecan Salad Dressing, a delightful culinary creation that elevates even the simplest salads to gastronomic heights. This versatile dressing boasts a luscious, velvety texture, thanks to a harmonious blend of mayonnaise, sour cream, and tangy buttermilk. The addition of crunchy pecans adds a delightful textural contrast, while a touch of honey imparts a subtle sweetness, perfectly balancing the zesty kick of lemon juice. Experiment with different herbs and spices to create unique flavor profiles that cater to your taste preferences. Get ready to transform your salads into extraordinary culinary experiences with this creamy pecan salad dressing.
Here are our top 7 tried and tested 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.
Nutrition Facts : ServingSize 1 salad with about 2 tablespoons dressing, Calories 303 kcal, Carbohydrate 20 g, Protein 4 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 21 mg, Sodium 397 mg, Fiber 2 g, Sugar 15 g
TOASTED PECAN VINAIGRETTE
Recipe is adapted from A Chef's Kitchen in Williamsburg, VA
Provided by Amy Rains
Categories Dressing
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place pecan halves on a cookie sheet.
- Bake the pecans, stirring occasionally, until toasted and fragrant. Around 10 minutes. Cool completely. Coarsely chop the pecans.
- In a high powered blender or food processor, add pecans, vinegar, syrup, and shallots. While blending, slowly add in olive oil. Blend until completely smooth. Add broth or water as needed to thin.
- Season the dressing with salt and pepper.
- Store in the fridge for up to 3 weeks.
PEAR VINAIGRETTE
This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!
Provided by Jill Tall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g
CREAMY PECAN SALAD DRESSING
I wanted a change from good ol' ranch! I searched the site, and then the web looking for a pecan dressing, and kept coming up with vinegar based dressings. Normally I would have made one of them, however my family is partial to creamy dressings, so I altered this recipe from "Betty Crocker's Easy Breakfast and Brunches" and it was a hit.
Provided by Comestible Queen
Categories Salad Dressings
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- Mix mayonnaise, sour cream, and lemon juice.
- Combine all ingredients, mixing well.
- Add desired amount to green salad, (great on green salads with fruit added), or serve as dip for a veggie tray!
- Store in an airtight container in the refrigerator -- if there are leftovers ;).
Nutrition Facts : Calories 62.8, Fat 5.8, SaturatedFat 1, Cholesterol 3, Sodium 327.8, Carbohydrate 3, Fiber 0.5, Sugar 1.3, Protein 0.6
PECAN DRESSING
The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered, in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Brush a 3-quart baking dish with butter.
- Spread bread cubes onto two rimmed baking sheets. Toast in oven until dry and golden in places, 12 to 15 minutes. Let cool completely, then transfer to a large bowl.
- Melt butter in a large skillet over medium. Add onion, celery, and garlic; season with salt. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in cranberries and rosemary; cook 30 seconds. Add wine and boil until almost evaporated, 3 to 4 minutes.
- Transfer onion mixture to bowl with bread. Toss with pecans, parsley, and broth, adding more broth as needed until bread is evenly moistened but not soggy. Fold in eggs; season with salt and pepper. Transfer to prepared baking dish and cover with parchment-lined foil.
- Bake in upper third of oven 20 minutes. Uncover and continue baking until crisp on top and browned in places, 20 to 25 minutes more.
CREAMY VINAIGRETTE
Steps:
- In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
- Toss the greens with enough dressing to moisten and serve immediately.
PECAN-GARLIC SALAD DRESSING
Make and share this Pecan-Garlic Salad Dressing recipe from Food.com.
Provided by Lennie
Categories Salad Dressings
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in food processor and process until mixture is smooth.
- Chill before serving; makes enough to dress one large salad.
- I recommend a salad of romaine lettuce, orange slices (fresh or tinned mandarins), sliced green onions and perhaps some thinly sliced raw mushrooms.
Tips:
- Use fresh ingredients whenever possible. Fresh pecans, celery, and onion will give your dressing the best flavor.
- Toast the pecans before adding them to the dressing. This will bring out their flavor and make them more crunchy.
- Use a good quality mayonnaise. A cheap mayonnaise will not have the same flavor or texture as a good quality mayonnaise.
- Adjust the amount of sugar and vinegar to your taste. If you like a sweeter dressing, add more sugar. If you like a tangier dressing, add more vinegar.
- Serve the dressing immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Creamy pecan salad dressing is a delicious and versatile dressing that can be used on a variety of salads. It is easy to make and can be tailored to your own taste. Whether you like a sweet dressing, a tangy dressing, or something in between, creamy pecan salad dressing is sure to please. So next time you are looking for a new salad dressing, give this recipe a try. You won't be disappointed!
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