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.

Share your favorite salad recipe, click here.

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.

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.

Share your favorite salad recipe, click here.

Apple Pecan Salad

1 3-ounce package lemon-flavored gelatin
1¼ cups boiling water
½ cup sour cream
½ cup mayonnaise
1 tablespoon granulated sugar
1 tablespoon lemon juice
2 cups tart apples; peeled and chopped
1¼ cups Pecan Valley Pecan Pieces
1 8-ounce package orange-flavored gelatin
1 cup boiling water,
¾ cups canned apple juice

1. Dissolve lemon gelatin in 1¼ cups boiling water; cool slightly.
2. In a large mixing bowl combine sour cream, mayonnaise, granulated sugar, and lemon juice. Blend mixture into lemon gelatin. Chill until slightly thickened, about 1 hour and then fold in apples and pecans.
3. Meanwhile, dissolve orange gelatin in 1 cup boiling water. Add apple juice. Pour ⅔ cups of liquid into a 6-cup ring mold. Chill until set but not firm, about 30 minutes.
4. Chill remaining orange gelatin mixture until slightly thickened.
5. Spoon lemon gelatin mixture over orange gelatin in mold and top with remaining orange gelatin. Chill until firm at least 4 hours but overnight if possible to insure a very firm salad and one that will un-mold easily.

Asparagus Salad with Pecans

24 fresh asparagus spears
6 red leaf lettuce leaves
6 tablespoons buttermilk mayonnaise;
2 tablespoons Pecan Valley Pecan Pieces

1. Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill.
2. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads with 1 tablespoon of buttermilk mayonnaise or commercial light mayonnaise and sprinkle with 1 teaspoon chopped pecans.

Chicken, Wild Rice and Pecan Salad in Romaine Spears

6 cups chicken broth
8 ounces wild rice
2½ pounds chicken; roasted, skinned and boned, cut into ½-inch pieces
1 red bell pepper; chopped
2 bunches arugula; chopped
¼ cup green onions; chopped
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons sesame oil
2 cups Pecan Valley Pecan Pieces; toasted
3 heads romaine lettuce

1. Bring chicken broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well. Transfer the rice to a large bowl.
2. Mix in chicken, bell pepper, arugula and green onions. Set aside.
3. In another bowl mix soy sauce, vinegar and oil. Pour over salad and mix to coat. Season with sea salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
4. Mix nuts into salad. Place salad in center of platter.
5. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

Cranberry Ring Mold with Apple-Pecan Salad Filling

2 package unflavored gelatin
½ cup cold water
¾ cups boiling water
¼ cup fresh lemon juice
2 16-ounce cans cranberry sauce
½ cup cold water
½ teaspoon bottled horseradish
3 dashes liquid red pepper seasoning
¼ teaspoon sea salt
1 recipe Apple-Pecan Salad Filling

1. In a large mixing bowl sprinkle gelatin over ½ cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice.
2. Combine cranberry sauce and ½ cup cold water in a saucepan. Stir, then beat with whisk until smooth; do not allow to boil. Add horseradish, hot pepper seasoning, and salt.
3. Stir in gelatin mixture. Pour into a 6-cup ring mold that has been rinsed with cold water.
4. Chill about 4 hours, or until firm.
5. Un-mold onto round serving plate. Fill center with Apple-Pecan Salad Filling.
6. Surround with additional salad if desired.

Apple-Pecan Salad Filling
2 cups apples; peeled and chopped
1 teaspoon lemon juice
½ cup celery, thinly sliced
1 cup Pecan Valley Pecan Pieces
¼ cup mayonnaise
¼ teaspoon sea salt
½ cup heavy cream, whipped

1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving.
2. Fold in whipping cream. Return salad to refrigerator until time to serve.

Exhibition Salad with Meringue Baked Pecans

2 cups fresh arugula
6 cups fresh radicchio, endive and escarole mixture
¼ cup Sherry Vinaigrette
1 cup Sugared Pecans

1. Wash, dry, and trim the arugula and the other greens. Tear them into large bite-size pieces.
2. Just before serving, toss with the Sherry Vinaigrette.
3. Sprinkle the Sugared Pecans over the top and toss again. Serve immediately.

Serves 4

Sugared Pecans
1 egg white
¼ teaspoon cinnamon
¼ teaspoon sea salt
⅓ cup granulated sugar
4 tablespoons unsalted butter; melted
2 cups Pecan Valley Pecan Halves

1. Preheat oven to 325ºF. Butter a shallow 10-inch-by-15-inch jelly-roll pan.
2. In a large mixing bowl beat the egg white until stiff. Mix the cinnamon and sea salt into the sugar. Keeping the beater running, add the sugar mixture, 1 tablespoon at a time. Fold in the melted butter and the pecans. Spread the pecan mixture in the prepared pan.
3. Bake in a preheated oven for 15 minutes. Remove the pan from the oven.
4. Using a spatula, carefully flip the pecan mixture one small section at a time. When all the pecans have been turned over, return the pan to the oven.
5. Bake an additional 15 minutes. Watch them carefully—do not allow them to burn. Cool the pecans on paper towels. Only 1 cup of pecans is used in the preparation of the salad. The other cup can be eaten as a snack or frozen in a zippered plastic bag. These pecans also make a wonderful holiday gift.

Sherry Vinaigrette
1 teaspoon Dijon mustard
¼ teaspoon granulated sugar
1 tablespoon best-quality sherry vinegar
2 tablespoons best-quality olive oil
Sea salt
Freshly ground black pepper

1. Whisk together the mustard, sugar, and vinegar.
2. Whisking constantly, dribble in the olive oil. Add sea salt and pepper to taste.

Makes ¼ cup

Mediterranean Chicken-Pecan Salad

5 medium tomatoes (about 1 pound); cut into thin wedges
½ cup fresh basil; chopped
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 large garlic clove; minced
3 cups cooked saffron-flavored rice
3 chicken breast halves; roasted or grilled
½ cup plus 1 tablespoon Pecan Valley Pecan Pieces; toasted
2 cups mixed salad greens

1. In a large bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Let marinate at room temp. For 20 minutes.
2. Add cooked rice and cooked chicken strips to bowl; stir to combine. Fold in ½ cup of the roasted pecans.
3. Spoon salad into center of serving plates and surround with the greens. Scatter remaining pecans over the tops of salad.

Note: To toast pecans, place them in small baking pan and bake at 350ºF 3 to 5 minutes.

Orange Pecan Dressing

½ cup vegetable oil
½ cup orange juice
2 tablespoons Pecan Valley Pecan Pieces
1 tablespoon honey or granulated sugar
1 teaspoon prepared mustard
½ teaspoon celery salt

Shake all ingredients in tightly covered container.

About 1 cup dressing

Orange Pecan Salad

2 oranges; peeled and sectioned
1 bunch leaf lettuce; torn
¼ cup Pecan Valley Pecan Halves; toasted
½ cup peach-flavor yogurt with fruit
3 tablespoon low-fat mayonnaise

1. Toss oranges, lettuce and pecans in a large salad bowl; set aside.
2. In a large mixing bowl combine yogurt and mayonnaise and pour over salad just before serving.

Pecan Cheese Salad

2 tablespoon Knox gelatin
1/4 cup water; cold
1 large pineapple in chunks; drained (reserve ½ cup juice)
1 cup celery; sliced thin
1 cup Pecan Valley Pecan Pieces
2 cup cottage cheese
1 cup whipped cream
½ cup sour cream
¼ cup mayonnaise
¼ cup sugar
1 cup mini marshmallows
Juice of 1 lemon

1. Dissolve Knox gelatin in cold water. Add ½ cup pineapple juice which has been heated.
2. In a large mixing bowl mix pineapple chunks, celery, pecans, cottage cheese, whipped cream, sour cream, mayonnaise, sugar, marshmallows and lemon juice together.
3. Add gelatin mixture. Mix well. Pour into container of choice. Chill until set.

Pecan Orange Slaw

4 small oranges; peeled and sectioned or 1 11-ounce can mandarin oranges
1 small head cabbage; shredded
½ cup Pecan Valley Pecan Pieces
¾ cups mayonnaise
1 tablespoon lemon juice
1 tablespoon granulated sugar
½ teaspoon sea salt

1. In a large mixing bowl combine cabbage, orange pieces, and pecans.
2. Mix mayonnaise, lemon juice, sugar and salt together. Pour over slaw, and toss lightly.
3. Cover and refrigerate 20 to 30 minutes before serving.

Pecan Potato Salad

2 pounds medium red potatoes cut into wedges
½ cup finely chopped shallots
¼ teaspoon ground coriander
⅔ cups olive oil
1 to 2 teaspoons bottled hot pepper sauce
⅔ cups milk
⅓ cup Pecan Valley Pecan Pieces
3 tablespoons finely crushed stone ground wheat crackers
2 teaspoons lemon juice
8 red lettuce leaves
4 ounces feta cheese, crumbled
½ cup pitted kalamata olives
⅓ cup fresh Italian parsley leaves
¼ cup pecan halves, toasted
2 hard-cooked eggs, gut into wedges

1. In a 4-quart Dutch oven cook potatoes and 1 teaspoon salt, covered, in enough boiling water to cover about 15 minutes or until tender; drain. Cool.
2. For dressing, in a small skillet cook shallots and coriander in 2 tablespoons of oil over medium heat 3 minutes, stir frequently. Stir in hot pepper sauce; cook and stir 1 minute. Remove from heat; cool slightly.
3. In blender of food processor combine shallot mixture, milk, ⅓ cup pecans, crackers, and lemon juice. Cover; process until nearly smooth. With blender or processor running, slowly add remaining oil in a steady stream (mixture will thicken). Season with salt and pepper
4. Arrange lettuce on platter. Top with potatoes. Drizzle with some dressing. Sprinkle with cheese, olives, parsley and pecans. Garnish with eggs. Pass remaining dressing

Makes 6 to 8 servings

Pesto Vinaigrette

½ cup Texas Basil Pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
¼ cup extra virgin olive oil
Salt and ground white pepper

1. In a bowl combine pesto, vinegar and lemon juice.
2. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate up to 3 days

Makes about ¾ cups

Texas Basil Pesto
½ cup extra virgin olive oil
1½ cups fresh baby spinach; stems removed
¾ cups fresh basil leaves
½ cup Pecan Valley Pecan Pieces
6 ounces Asiago cheese, grated
3 large cloves garlic, peeled and quartered

To Prepare In a Food Processor

1. Combine 2 tablespoons of the oil, the spinach, basil, pecans, cheese and garlic. Cover and process until nearly smooth, stopping processor and scrapping sides as necessary.
2. Drizzle in remaining olive oil until mixture is smooth.

To Prepare In a Blender

1. Coarsely chop spinach, basil, pecans and garlic on a cutting board, in a blender combine all ingredients.
2. Cover and blend until mixture is smooth.

To Store

Place pesto in an airtight container. Cover and refrigerate for 1 or 2 days of freeze up to 1 month

Makes about 1¾ cups

Rhubarb Conserve

3 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb (do no thaw frozen rhubarb)
1 cup sugar
½ cup golden raisins or raisins
2 teaspoons finely shredded lemon peel
¼ cup lemon juice
2 teaspoons finely shredded orange peel
¼ cup orange juice
2 tablespoons water
⅛ teaspoon salt
½ cup Pecan Valley Pecan Pieces; toasted
Brie or white cheddar cheese wedges
Shortbread cookies

1. In a medium sauce pan combine rhubarb, sugar, raisins, lemon peel, lemon juice, orange peel, orange juice, water (omit water if using frozen rhubarb) and salt. Bring to boiling, reduce heat. Boil gently uncovered about 30 minutes or until mixture is thickened (should have about 1¾ cups) transfer to bowl.
2. Cover and chill in the refrigerator about 2 hours or until completely cool. Stir in pecans. Serve with cheese and shortbread cookies. Cover and store in refrigerator up to 2 weeks or freeze in freezer container up to 2 months.

Makes abut 2 cups

Rice, Orange and Pecan Salad

3 cups cooked brown rice
1 cup orange juice
1 cup orange sections or canned mandarin orange sections
½ cup golden raisins
½ cup cider vinegar
2 tablespoon olive oil
2 tablespoon Pecan Valley Pecan Halves; toasted
Salt and pepper, to taste

1. In a large mixing bowl toss rice, orange juice, orange sections, raisins, vinegar, olive oil, pecans.
2. Season with salt and pepper to taste. Serve at room temperature.

Spam Broccoli Pecan Salad

1 12-ounce can Spam Luncheon Meat, cut in-strips
¾ pounds broccoli, broken into flowerets, blanched
¼ pounds cheddar cheese, cut in matchstick-size pieces
½ cup thinly sliced radishes
¼ cup white wine vinegar
3 tablespoons olive oil
2 tablespoons granulated sugar
1 garlic clove, minced
½ teaspoon dry mustard
¼ cup Pecan Valley Pecan Pieces; toasted

1. In skillet, sauté Spam over medium heat until lightly browned.
2. In large bowl, combine broccoli, Spam, cheese, and radishes.
3. In small bowl, combine vinegar, oil, sugar, garlic, and dry mustard.
4. Toss dressing with Spam mixture. Cover and chill 1 hour.
5. Before serving, stir in toasted pecans.

Watercress, Yam and Kashi Pecan Salad

1¾ cups water
½ teaspoon soy sauce, low sodium
1 envelope Kashi Pilaf* or 6 cups cooked brown and white rice mixture
1 large yam; scrubbed
Coarse sea salt; to taste
⅓ cup Pecan Valley Pecan Pieces; roasted
4 green onions; chopped
2 tablespoons cilantro leaves; chopped
½ cup plain low-fat yogurt
1 tablespoon fresh lemon juice; or to taste
1 bunch watercress; trimmed

1. In a medium saucepan, bring the water to a boil over high heat; add the soy. Stir in Kashi. Reduce heat, cover, and simmer 30 minutes. Turn off heat and set aside to cool. Chill several hours.
2. Bake the yam or cook in the microwave. Set aside to cool. Chill several hours.
1. Peel and cut into bite sized pieces. Sprinkle with a grinding of coarse sea salt.
2. Pan roast the pecan in a dry non-stick skillet over low heat for about 4 minutes or until they become fragrant. Set aside to cool.
3. In a medium-size bowl combine the chopped yam, chopped onions, cilantro, yogurt and lemon juice. Chill before serving.
4. Arrange watercress on plates; mound Kashi salad on top.

Notes: before untying watercress, trim bottom ½-inch off stems. Untie and remove any non-dark green or bruised leaves. Rinse well under cold running water or dip in a deep bowl of water then rinse with the sprayer. Cut the stems in 1-inch sections, leaving upper leaves intact.

Note: Kashi Pilaf is available from the Kashi Company.

Wild Pecan Rice Salad with Chicken

1½ cups cooked chicken; skinned, boned, meat cut into cubes
7 ounce wild pecan rice; cooked according to package instructions and cooled
3 ounce Pecan Valley Pecan Halves; lightly toasted
1½ cup thinly sliced scallions, including most of the green parts
12 cherry tomatoes; split
2 large ripe avocados; peeled and cubed
1½ cup cooked or canned chick peas - drained
1 large garlic clove; peeled
⅓ cup rice vinegar
2 tablespoon soy sauce
¼ cup sesame oil
¼ cup vegetable oil
Salt
Freshly ground black pepper

1. In a large bowl, combine the chicken, rice, pecans, scallions, tomatoes and avocados.
2. In the bowl of a food processor fitted with a steel chopping blade, combine the chick peas, garlic, vinegar and soy sauce, and process into a smooth paste. With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick.
3. Pour over the salad, toss and season with salt and pepper to taste. Toss again and serve.