- lettuce (a tender leafy mix)...or whatever's in the fridge
- glazed pecans
- dried cranberries
- finely chopped (or very thin rings) red onion to taste
- granny smith apples diced with skins on
Directions:
To glaze the pecans: Heat a skillet over med-hi heat and put about ¾ cup sugar in the pan. When the sugar liquefies add the pecans and stir quickly to coat them. As soon as they are coated work quickly and remove to wax paper on a plate. Be sure to soak the pan immediately or the sugar will harden and be so much more work to clean off. Allow them to cool completely and then break apart or chop and put into the bowl with the other salad ingredients. I like to assemble this salad on individual plates for special dinner parties to make sure the ingredients are evenly distributed.
Ingredients for Dressing:
- 2/3 cup sugar
- 3 heaping teaspoons prepared mustard
- 1 teaspoon salt
- 1/3 cup apple cider vinegar
- small yellow or red onion coarsely chopped
- 1/4 teaspoon celery seed (optional)
- 1/2 teaspoon pepper
- 1/2 cup oil
Directions:
combine first 7 ingredients in blender, then slowly add oil. Pour over salad and toss immediately before serving. Or pass the dressing in a pretty bottle or small pitcher to serve to individual plates.
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