Watermelon Pineapple And Pecan Salad Recipes

Steps:

• In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving.

Steps:

• 1. to make the vinaigrette dressing: Whisk together the first 6 ingredients. Gradually add the oil in whisking until blended. Set a side
• 2. For the Salad: You can serve this family style on a platter or in individual bowls. Place the lettuce down first
• 3. next place the watermelon on top of lettuce, sprinkle with feta cheese then nuts.
• 4. last drizzle the dressing on top.

Steps:

• Preheat oven to 425° In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour., Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks. , Just before serving, gently stir half of the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.

Steps:

• Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Refrigerate 1 hour before serving.

Steps:

• 1. Combine gelatin and boiling water in a medium heatproof bowl. Stir until gelatin is dissolved, about 2 minutes. Add cold water & mix well. Chill in refrigerator until partially set, about 55 minutes.
• 2. Add chopped watermelon and un-drained pineapple to gelatin mixture. Mix well. If you wish, some nuts can be added also. I prefer to put all the nuts on top of the finished dish. Spoon into 13x9 inch dish. Chill until set, about 1 hr.
• 3. Place softened cream cheese in a medium bowl. Beat with an electric mixer until light and fluffy.
• 4. Add milk and sugar to cream cheese. Beat until the mixture is smooth.
• 5. Fold whipped topping into cream cheese mixture. Spread evenly over gelatin mixture.
• 6. Sprinkle with pecans. Chill covered until serving time. Can be made the day before.

Steps:

• In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
• While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.
• When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.

Steps:

• Combine gelatin and boiling water in a medium heatproof bowl. Stir until dissolved, about 2 minutes. Add cold water and mix well. Place in the refrigerator and chill until partially set, about 1 hour
• Add watermelon, undrained pineapple, and 1 cup pecans to the gelatin and mix well. Spoon into a salad bowl. Place back in the refrigerator and chill until set, about 1 hour.
• Place cream cheese in a medium bowl. Beat using an electric mixer on high speed until light and fluffy.
• Add milk and sugar to cream cheese and continue beating until the mixture is smooth. Fold in whipped topping. Spread mixture over the gelatin and sprinkle remaining pecans on top. Chill until ready to serve.

Steps:

• Place all ingredients except pepper in a bowl and toss to mix.
• Add pepper to taste.
• Chill.

Steps:

• In a large bowl, combine all ingredients. (Refrigerate, in airtight containers, up to 2 days).

Steps:

• 1 In a large bowl, mix the rind, juice, sugar, and rum together. 2 Add pineapple and watermelon. 3 Toss gently to coat. 4 Cover and chill for at least 2 hours. 5 Sprinkle with nuts just before serving.