Cranberry-Pecan Salad:
6 c. packaged mixed salad greens
½ c. dried cranberries or “craisins”
Handful of fresh raspberries
Handful of fresh raspberries
1 tbsp. butter or margarine
2 tbsp. honey
1 c. shelled, halved pecans
½ c. turbinado (raw, organic) sugar
3-to-4 tbsp. Ron’s Arf ‘n’ Arf Balsamic Dressing (see my June 6, 2011 blog - or use any commercial balsamic dressing or raspberry vinaigrette)
Combine salad greens with dried cranberries and raspberries. Set aside. Over medium heat, melt butter or margarine with honey. Add pecans, coating well and allowing to simmer gently for 1 min. Remove pecans to small bowl of raw sugar, rolling in sugar until cool. Using a slotted spoon, sieve away excess sugar. Allow nuts to dry 30-to-60 min. Toss salad lightly with balsamic dressing. Add nuts immediately before serving.
Allow sugar to harden and set on pecans |
Toss salad with dried cranberries |
Add nuts just before serving |
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