All posts tagged Cinnamon

Chopped salads are my life. I crave them 95% of the time and I have a salad every single week day for lunch, but just on the weekends or special occasions I make richer salads like this one.

This salad, which is very similar to my favourite one from Outback Steakhouse, is a blend of fresh flavours (mixed greens with shredded carrots, red cabbage, green onions, sweet candied pecans, tossed with Blue Cheese vinaigrette and topped with Blue Cheese crumbles). You will absolutely fall in love with this recipe.

The amazing mix of the sweet candied pecans and the smooth creamy strong taste of the blue cheese are very important because the blue cheese is such a strong part of the flavour and the candied pecans the sweetness one. If you skimp on those, you’ll be detracting from the entire salad.

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5 from 1 vote

Chopped Blue Cheese Salad Fast2eat Recipe

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizers & Starters, Side Dish
Cuisine: American
Servings: 4 people
Calories: 602kcal

Ingredients

Caramelized Pecans

  • 1/2 cup Pecans (sliced-lengthwise)
  • 1/2 tsp Cinnamon
  • 1 tbsp Brown sugar
  • 1.5 tsp Butter melted or Margarine

Blue Cheese vinaigrette

  • 1/4 cup Olive oil extra virgin
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp Sour cream
  • 1 tbsp Honey (use 2 if you like it a bit sweeter)
  • 1 tbsp Basil (chopped fresh)
  • Salt (optional - to taste)
  • Black pepper (optional - freshly Ground- to taste) or Paprika
  • 1/4 cup Blue cheese (crumbled)

Salad

  • 3 cups Romain lettuce (chopped) or bibb lettuce or butter lettuce
  • 3 cups Red leaf lettuce (chopped)
  • 3 cups Iceberg lettuce (chopped)
  • 3 cups Red cabbage (chopped)
  • 1 cup Carrot (shredded)
  • Green onion (chopped)

Toppings

  • 1 cup Fried noodle (pieces)
  • 1/2 cup Blue cheese (crumbled)

Instructions

Caramelized Pecans*

  • Preheat oven to 190C (375F).
  • Slice each pecan half into at least two lengthwise pieces.
  • Toss the pecans with the melted butter, then with the cinnamon and sugar mixture, tossing well to make sure that the pecans are coated evenly.
  • Put the coated pecans on a Parchment Paper in a Shallow Baking Pan and bake for 5 to 8 minutes, until sugar is caramelized.
  • Remove the baking sheet from the oven and slide the pecans off of the parchment to cool, and set aside.

Blue Cheese vinaigrette

Salad

  • Chop all of the lettuce and cabbage into smallish bite-sized pieces; and rinse them with cool water. Use a Salad Spinner to dry them.
  • Slice the green onion and shred the carrots with a Food Processor.
  • Place the chopped lettuce, cabbage and shredded carrots into a Large Mixing Bowl (large enough to allow you to toss the salad in).
  • **Add the vinaigrette and toss the salad thoroughly to coat with the dressing.
  • Sprinkle with the chopped green onion, ***Fried Noodles, crumbled blue cheese.
  • Break the cooled caramelized pecan slices apart and sprinkle them over the salad and serve right away.

Notes

*If you don’t have time, it may be easier to just buy some ready-made Candied Pecans instead of making them from scratch,, As well as the Blue Cheese Dressing. But those homemade ones are delicious and it's worth the effort.

**If taking this to a picnic or potluck, make sure you mix the dressing and topping there or just before you go or the lettuces will get a bit limp after a couple of hours - it'll still taste good, though.

***If you don’t find ready Fried noodle pieces you can break 120 g (4 ounces) of angel hair pasta into small, 5cm/2 inch pieces. Cook until al dente. Heat oil in a skillet and fry drained pasta until crispy. Drain on paper towel and cool.

Nutrition

Calories: 602kcal | Carbohydrates: 34g | Protein: 15g | Fat: 44g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 537mg | Potassium: 481mg | Fiber: 6g | Sugar: 14g | Vitamin A: 218% | Vitamin C: 86% | Calcium: 10% | Iron: 12%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Fast, easy, delicious and pretty, this upside down cake is freaking fantastic. Dense, cinnamony hunks of apple, crunchy from the outside and ridiculously moist inside.

It’s perfect for any time of day, everything from the brunch, to an afternoon snack to a warm and comforting dessert, I also like to make it to bring to a party or get together.

Enjoy this cake cold from the fridge, at room temperature or warm, with or without ice cream and/or lightly sweetened whipped cream (Chantilly).

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5 from 1 vote

Apple Cake Fast2eat Recipe

As it doesn't require extended beating, there is no need to use a mixer, blender or any electric appliance.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizers & Starters, Breakfast & Brunch, Desserts
Servings: 8 people
Calories: 458kcal

Ingredients

  • 2 Apple
  • 2 tbsp Lemon juice
  • 2 tbsp Brown sugar
  • 1/2 tsp Cinnamon

Batter

  • 2 Egg
  • 1 cup Sugar
  • 1/4 tsp Salt
  • 1/2 cup Oil
  • 1 cup All purpose flour
  • 1 tsp Baking powder
  • 1/4 cup Walnut or pecans, chopped (optional – I didn’t use them in this one)

Topping (optional)

  • 2 tbsp Confectioners' sugar (optional)

Instructions

  • Peel, core and chop apples into 1-inch chunks and add lemon juice asap to avoid getting dark. Toss the chopped apples with brown sugar and cinnamon and set aside.
  • Whisk together all batter ingredients in a Mixing Bowl until just combined.
  • Then mix the Baking Powder.
  • Preheat the oven to 375F (190C).
  • Spray a nonstick Tube Cake Pan with Cooking Spray thoroughly.
  • Pour the mix of chopped apples into the prepared Tube Cake pan and them the batter.
  • Bake for about 30-45 min or until the cake is lightly golden and a toothpick or Cake Tester inserted into the center comes out clean.
  • Cool completely before running a knife between cake and pan, and unmolding onto a platter. Unmolding hot can crumble everything.
  • Optional: To decorate Drizzle all over your cake. Using a fine sieve, dust with Confectioners' sugar. Or Mix confectioners sugar with enough boiling water to make a runny glaze.
  • Cake can be served warm, cold or room temperature, with or without lightly sweetened whipped cream and/or vanilla ice cream.

Notes

Use Macintosh (my favourite for this cake) or Gala apples, Granny Smith, Golden Delicious, Stayman Winesap, Red Delicious and Fuji, or a mix of whatever looks good.

Nutrition

Calories: 458kcal | Carbohydrates: 45g | Protein: 4g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Cholesterol: 48mg | Sodium: 154mg | Potassium: 78mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2% | Vitamin C: 4% | Calcium: 3% | Iron: 5%

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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