Apple Pecan Salad With Cranberry Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 5 |
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A tasty salad good enough to serve for company or a holiday! Developed for RSC#10! Ingredients:
1/4 cup chopped pecans |
2 tablespoons maple syrup (or 1/8 cup brown sugar mixed with 2 tsp. water) |
1/8 teaspoon cinnamon |
1 tablespoon fresh cranberries (or frozen, may use dried craisins if you like) |
1 tablespoon golden raisin |
2 tablespoons balsamic vinegar |
1/4 cup red onion, chopped |
2 teaspoons brown sugar |
1 1/2 teaspoons dijon mustard |
1/2 cup extra virgin olive oil |
salt and pepper |
5 cups mixed salad greens, rinsed and dried |
1 fuji apple, cored and chopped (or try pink lady or gala) |
2 tablespoons fresh lemon juice |
1 tablespoon water |
Directions:
1. Preheat the oven to 350 degrees F.
2. Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon.
3. Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted.
4. In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
5. Gradually whisk in olive oil, and season with salt and pepper.
6. Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad.
7. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
8. Sprinkle with pecans, and serve.
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