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| Here's a pretty bad picture of a very tasty salad |
Ingredients
Salad
- 12 c lettuce/spring greens (or something like that)
- 1/2 c crumbled feta or (ugh!) goat cheese
- 3/4 c caramelized pecans (see below)
- 1 c fresh sliced grapes/strawberries/oranges (I've been using grapes)
- whatever else you have that fits... eg. carrots, dried cranberries, etc.
Dressing (part of the magic)
- 1/2 c olive oil
- 1 tbs maple syrup
- 2-3 tbs balsamic vinegar (I like a little more)
- 1 tbs soy sauce
- 1 tbs sesame oil
- 1 clove garlic, minced
- 1 tsp pepper
Pecans (the rest of the magic)
- pecans (3/4 c or more)
- melted butter (~2 tbs)
- 1 tsp salt
- 2 tsp white sugar
Directions
First Caramelize the Pecans:
1. Roast pecans (I think about 1.5 c is good for these proportions, but you can do more or less and adjust) on a cookie sheet in a 350 deg. oven until they are "lightly browned" - I have a hard time figuring out when this is, given that PECANS ARE ALREADY BROWN, but just toast them a bit.
2. Toss the pecans in a bowl with some melted butter
3. Mix in sugar and salt and toss together
4. Put them back on the tray and return to oven for a few minutes until they're nicely caramelized-looking - just be careful not to burn them!
Oh and the dressing. Mix all the dressing stuff together. You'll probably make more than you need.
Now make a Salad. If you roasted lots of pecans you'll have extras for the next salad you make!
