1 container of fresh washed baby salad greens or a spring mix |
approximately |
1 c. sliced fresh strawberries or seedless grapes halved. you may also like mandrin oranges. |
1/2 c finely julienned carrots or grated carrots |
1/3 to 1/2 c. sugar glazed pecans, walnuts or almonds |
dressing |
1/4 c. mayonnaise |
3 to 4 t. champagne vinegar (or left over white wine) |
2 tsp. sugar |
1/2 c. canola or vegetable oil |
1/4 c. pure maple syrup |
pinch of salt |
whisk together or shake in a jar to emulsify. |
(with the nuts, i usually make at least a cup and a half because of all the munching that goes on before the meal or by my husband, anytime!) |
candied nuts |
1 1/2 c. pecans, almonds or walnuts or a mix |
1/2 c. sugar |
1/4 c. water |
1/2 tsp. cinnamon or nutmeg (optional) |
place all ingredients in a heavy or iron skillet and cook over medium heat until the water evaporates and the nuts have a sugary appearance. pour onto a greased baking sheet and separate nuts quickly with a couple of forks. cool. store (yeah, right!) covered in the fridge or freeze. |
