Recipe Category: Soups and Salads
The Perfect Summer Side Dish
Rainbow carrot raisin pecan salad is the perfect summer side dish for you and your family. Its quick, delicious, and SO easy to prepare. It should only take about 20 minutes to whip up this tasty treat.
Here is everything that you will need:
1 bag of baby rainbow carrots (should grate down to about 4 cups)
1/4 cup of plain Greek yogurt
1 cup crushed pineapple
1/2 cup Sunnyland flame raisins
1/2 cup Sunnyland golden raisins
1/4 tsp salt
First we have to grate our carrots and set them to the side. If you are short on time you can always use pre-grated carrots from the grocery store.
Then take your Sunnyland toasted & salted pecan halves, give them a rough chop, and set them aside as well.
Next, Combine your cup of crushed pineapple and quarter cup of Greek yogurt. Stir thoroughly until smooth.
Once your juice is ready add all your shredded carrots, your chopped pecans, and your Sunnyland raisins to the bowl.
Toss all ingredients and add salt to taste. Serve up in the same bowl and enjoy!
- 1 bag of baby rainbow carrots (should grate down to about 4 cups)
- 1/4 cup of plain Greek yogurt
- 1 cup crushed pineapple
- 1 cup Sunnyland toasted & salted pecan halves
- 1/2 cup Sunnyland flame raisins
- 1/2 cup Sunnyland golden raisins
- 1/4 tsp salt
- Grate carrots and set aside
- Roughly chop pecan halves and set aside
- Combine pineapple and Greek yogurt and stir until smooth.
- Combine carrots, pecans, and raisins with pineapple mixture
- Toss all ingredients to combine and add salt to taste
- Refrigerate until needed
1/3 cup Sunnyland Pecan Oil
1/3 cup balsamic vinegar
2 garlic cloves minced
2 tsp. spicy brown mustard
2 tsp. Sunnyland Gallberry Honey
1 tsp. garlic powder
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 tsp. dried parsley leaves
1 tsp. salt
1/2 tsp. ground black pepper
1. Add all of the ingredients to a sealable container. Seal and shake until well combined.
2. Store in the refrigerator.
3. Shake well before each use.
1 large mango, cubed
1 avocado, diced
3/4 cup Sunnyland Toasted/Salted Macadamia Nuts
5 cups fresh arugula
optional add-in's: sweet onions, diced apple, diced pineapple
1/4 cup lemon juice
2 Tbsp apple cider vinegar
1/4 cup olive oil
1 Tbsp Dijon mustard
1 tsp agave syrup
pepper to taste
dash of garlic powder
Add the arugula to a large bowl. Toss the avocado, mango, nuts and any optional ingredients you may want to add with the salad dressing - then pour it right on top of the arugula. Don't toss the salad together until you are ready to serve, or the arugula would get soggy. Top with fresh black pepper.
Recipe Shared from Dole's Salad Summit
2 heads broccoli, cut into florets (about 6 cups)
1/2 cup Sunnyland Toasted Pecan Halves, coarsely chopped
1/3 cup dried cranberries
1/2 cup buttermilk, well shaken
1/2 cup mayonnaise
2 Tbsp cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 small red onion, finely chopped
Freshly ground black pepper
To make Broccoli Salad, begin by cutting florets into thin slices, slicing from stem to the floret top. Toss sliced broccoli with pecans and cranberries in a large bowl. Whisk together buttermilk, mayo, vinegar, sugar and salt until smooth in a separate bowl. Stir onion and let mellow in the dressing for 10 minutes. Pour dressing over broccoli mixture and add a generous amount of black pepper. Stir the salad until the broccoli is evenly coated with dressing. Serve immediately, or keep covered in the refrigerator for up to 3 days.
Recipe Credit: Bronwyn Hinton/Georgia Pecan Growers Association
Photo Credit: Todd Stone
2 oz. blue cheese, such as Roquefort or Gorgonzola, or herb goat cheese
1/3 cup buttermilk or light cream
2 Tbsp. olive oil
1 Tbsp. red-wine vinegar
1/4 tsp. each salt and black pepper
8 cups mixed salad greens
4 medium pears
2/3 cup Sunnyland Small Pecan Pieces, lightly toasted
- In a bowl, using a fork, mash cheese and buttermilk to make a smooth paste. Whisk in oil, vinegar, salt and pepper until creamy.
- Divide salad greens among individual salad plates. Peel pears, if desired; cut into quarters and remove cores. Cut into thin lengthwise slices. Arrange over salad greens. Drizzle with dressing and sprinkle with pecans.
- Serve immediately. Serves 6 - 8.
Recipe Picture from cheeseyesplease.com
1 Tbsp. butter
2 Tbsp. celery, chopped
2 Tbsp. onion, chopped
2 Tbsp. flour
1 cup milk
2 cups chicken broth
1/8 tsp. salt
1/2 tsp. pepper
1/4 tsp. Worcestershire sauce
1 cup Sunnyland Toasted/Salted Cashews, finely chopped
- Melt butter in heavy saucepan. Add celery and onions; cook, stirring frequently, until tender. Blend in flour. Gradually stir in milk and chicken broth. Add all other ingredients. Bring to a boil, stirring as needed. Cook 1 min. longer. Garnish with paprika, minced parsley or Cashews. Serves 6.
Recipe Picture from feastie.com
1 cup short-grain brown rice, uncooked
1/2 cup Sunnyland Sliced Almonds
3 Tbsp. flavorless vegetable oil
2 Tbsp. fresh lemon juice
1 Tbsp. Honey, Salt & pepper to taste
1/2 cup Sunnyland Dried Apricots, diced
1/2 cup green onions, trimmed & thinly sliced
1/2 cup celery, finely chopped
2 Tbsp. tender pale green celery leaves, finely chopped
2 cups fresh apricots (about 1 pound), pitted and chopped
- Cook rice according to package directions. Let stand, uncovered, until cool. Spread almonds on a baking sheet; toast in a 350° oven until golden, about 5 - 10 minutes. Watch closely to keep from scorching. Let cool.
- Combine oil, lemon juice, honey, salt and pepper in a large bowl. Add the cooled rice, dried apricots, onions, celery and celery leaves. Toss to coat.
- Just before serving, add fresh apricots. Gently toss to blend. Sprinkle with toasted almonds and serve. Serves 6 - 8.
Recipe Picture from levanacooks.com