Recipe Category: Soups and Salads

Summertime Herb Vinaigrette

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1/3 cup Sunnyland Pecan Oil

1/3 cup balsamic vinegar

2 garlic cloves minced

2 tsp. spicy brown mustard

2 tsp. 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

 

Instructions

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.

Arugula Mango Avo Mac Salad

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Ingredients

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

Dressing

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

Directions

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 

Broccoli Salad

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Ingredients

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

Directions

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.

Note

Recipe Credit: Bronwyn Hinton/Georgia Pecan Growers Association
Photo Credit: Todd Stone

Pear & Pecan Salad

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Ingredients

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

Instructions

1. In a bowl, using a fork, mash cheese and buttermilk to make a smooth paste. Whisk in oil, vinegar, salt and pepper until creamy.
2. 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.
3. Serve immediately. Serves 6 - 8.

 

Recipe Picture from cheeseyesplease.com

Cashew Soup

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Ingredients

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

Instructions

1. 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

Brown Rice Salad with Fresh & Dried Apricots

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Ingredients

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

Instructions

1. 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.
2. 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.
3. Just before serving, add fresh apricots. Gently toss to blend. Sprinkle with toasted almonds and serve. Serves 6 - 8.

Recipe Picture from levanacooks.com