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Spinach Salad with Peaches and Pecans
Lunch American

Spinach Salad with Peaches and Pecans

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange pecans on a baking sheet in a single layer.
  3. 3 Toast in the preheated oven until pecans just begin to darken, 7 to 10 minutes. Set aside to cool.
  4. 4 Slice peaches into bite-sized segments.
  5. 5 Combine peaches, spinach, and toasted pecans in a large bowl; toss with desired amount of dressing until evenly coated.

By Robin Durawa

Apple Blue Cheese Salad
Lunch American

Apple Blue Cheese Salad

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place apple into a bowl with balsamic vinaigrette. Refrigerate for at least 1 hour to marinate.
  2. 2 Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain and crumble.
  3. 3 In a salad bowl, combine romaine, blue cheese, pecans, and bacon; toss to blend.
  4. 4 When ready to serve, pour apples and dressing over romaine mixture.

By ALRIESTER

Elise's Favorite Waldorf Salad
Lunch American

Elise's Favorite Waldorf Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine apples, celery, and pecans in a large serving bowl.
  2. 2 Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a medium bowl until well combined.
  3. 3 Whip heavy cream with an electric mixer in a separate medium bowl until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
  4. 4 Fold dressing into apple mixture until well combined; chill salad in the refrigerator for about 1 hour before serving.

By Gina Maling

Smoked Chicken Salad
Lunch American

Smoked Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
  2. 2 Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
  3. 3 Serve immediately or refrigerate until ready to serve, up to 2 days.

By Bibi

Spicy Pecan Soup
Lunch American

Spicy Pecan Soup

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
  2. 2 Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
  3. 3 Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  4. 4 Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.

By ArtistColumbus

Spicy Strawberry Salad
Lunch American

Spicy Strawberry Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk oil, sugar, vinegar, poppy seeds, garlic powder, and dry mustard together in a bowl. Refrigerate until chilled.
  2. 2 Combine mixed greens and mushrooms in a salad bowl; add vinaigrette and toss to coat. Sprinkle with strawberries and pecans.

By Leslie Oscarson

Cranberry Pecan Salad
Lunch American

Cranberry Pecan Salad

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Spread pecans evenly on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, 8 to 10 minutes.
  3. 3 Whisk vinegar, Dijon mustard, sugar, salt, and pepper together in a small bowl until sugar and salt dissolve. Whisk in olive oil.
  4. 4 Toss salad greens, pecans, cranberries, onion, and feta together in a salad bowl. Drizzle with vinaigrette; toss gently to coat.

By STACY38

Spinach Watermelon-Mint Salad
Lunch American

Spinach Watermelon-Mint Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk apple cider vinegar, oil, Worcestershire sauce, sugar, sesame seeds, and poppy seeds together in a large bowl until well combined; set vinaigrette aside.
  2. 2 Combine watermelon, onion, spinach, pecans, and mint in a large serving bowl; toss with vinaigrette just before serving.

By TAMMTEXAS

Quinoa Oatmeal Cookies
Lunch American

Quinoa Oatmeal Cookies

5.0

Prep
15 min
Cook
14 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Place 1 cup oats in a food processor; pulse 7 to 8 times. Add quinoa and pulse until finely chopped.
  3. 3 Transfer oat and quinoa mixture to a large bowl. Add remaining 1 cup oats, applesauce, eggs, sugar, vanilla extract, baking soda, and salt; mix well to combine. Fold chocolate chips and pecans into the batter.
  4. 4 Drop tablespoons of batter onto the baking sheet.
  5. 5 Bake in the preheated oven until edges are golden, about 14 minutes. Let sit on the baking sheet for 1 to 2 minutes before moving to a wire rack to cool, about 25 minutes.

By grampnana

Everyone's Favorite Spinach Salad with Poppy Seed Dressing
Lunch American

Everyone's Favorite Spinach Salad with Poppy Seed Dressing

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk vinegar, oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved.
  2. 2 Layer spinach, strawberries, blue cheese, and pecans in individual bowls. Drizzle dressing generously over each salad.

By GOHIPP

Curried Chicken Tea Sandwiches
Lunch American

Curried Chicken Tea Sandwiches

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine cooked chicken, apple, cranberries, celery, pecans, and green onions in a large bowl.
  2. 2 Mix together mayonnaise, lime juice, and curry powder in a small bowl until well combined. Fold into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
  3. 3 Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

By pattycakes

Thanksgiving Any Day Rollups
Lunch American

Thanksgiving Any Day Rollups

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cream cheese and Cheddar cheese in a food processor; process until blended. Add meatless turkey slices, cranberries, pecans, celery, green onions, chives, salt, and black pepper. Process until smooth.
  2. 2 Spread cream cheese mixture onto each tortilla and roll up. Serve immediately or refrigerate until serving time.

By Mary Sherwood Dreibelbis

Chicken Salad II
Lunch American

Chicken Salad II

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop.
  2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  3. 3 In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.

By Ron

Fall Salad with Maple-Balsamic Dressing
Lunch American

Fall Salad with Maple-Balsamic Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl; toss well.
  2. 2 Combine balsamic vinegar, maple syrup, and mustard in a blender; blend on medium speed until well mixed. With blender running; pour in olive oil in a steady stream. Blend until dressing is smooth and emulsified (where oil and vinegar are no longer separated). Season with salt and black pepper; blend to incorporate. Drizzle over salad; serve immediately.

By Amber Tynan

Tiffin on the Greens
Lunch American

Tiffin on the Greens

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Layer ham and spinach on sandwich round.
  2. 2 Toss salad greens and dressing together in a small bowl until well combined.
  3. 3 Combine cream cheese, sour cream, white sugar, and vanilla in a small bowl; add grapes and toss until evenly coated. Sprinkle pecans and brown sugar on top; toss to combine.
  4. 4 Place sandwich, green salad, and grape salad in the tiffin (bento) box compartments.

By bdweld

Pear and Blue Cheese Salad
Lunch American

Pear and Blue Cheese Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place salad greens in a large bowl. Add pear, red onion, pecans, and blue cheese; toss to combine.
  2. 2 Place mayonnaise, apple cider vinegar, maple syrup, brown sugar, salt, and pepper in a blender; blend thoroughly. With the motor running, pour in walnut oil in a slow, steady stream. Blend until dressing becomes creamy, about 1 minute. Pour over salad; toss to coat evenly. Serve immediately.

By SPERL25

Cranberry Pear Salad
Lunch American

Cranberry Pear Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a medium bowl.
  2. 2 Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

By ChrissyCoole

Spicy Mandarin Spinach Salad
Lunch American

Spicy Mandarin Spinach Salad

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
  2. 2 Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
  3. 3 Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

By MissaLissa

Fruity Chicken Salad with Tarragon
Lunch American

Fruity Chicken Salad with Tarragon

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
  2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

So-Cal University Girl's Granola Bars
Lunch American

So-Cal University Girl's Granola Bars

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl.
  3. 3 Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish.
  4. 4 Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

By brittlynnr

Chocolate Zucchini Cupcakes
Lunch American

Chocolate Zucchini Cupcakes

5.0

Prep
20 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
  2. 2 Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
  3. 3 Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
  4. 4 Combine zucchini, oil, and eggs in a large mixing bowl.
  5. 5 Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
  6. 6 Bake in the preheated oven for 25 minutes.
  7. 7 While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
  8. 8 Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

By tayoush

Whole Wheat Pumpkin Applesauce Muffins
Lunch American

Whole Wheat Pumpkin Applesauce Muffins

4.5

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda together in a medium bowl until well combined. Set aside.
  3. 3 Combine brown sugar, applesauce, pumpkin, eggs, white sugar, buttermilk, and oil in a large bowl until well blended; stir in flour mixture until combined. Fold in raisins and pecans. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until muffin tops spring back when lightly pressed or until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes before transferring muffins to a wire rack to cool completely.

By Julie