Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

I like to serve this with pork tenderloin, but works just as well with any meal.

Ingredients Nutrition


  1. Make the pecans in advance: In a pot bring to a boil the margarine, corn syrup,water& salt.
  2. Turn off heat, dump in the pecans, stir to coat.
  3. Pour nuts on a foil lined cookie sheet, spreading them out.
  4. Bake at 200 degrees for about 35-45 minutes.
  5. Stir a few times as they bake.
  6. Be careful not to overbake them.
  7. Let cool completely.
  8. For the dressing: Combine the vegetable oil, apple cider vinegar, lemon juice and maple syrup.
  9. Mix, add salt and pepper to taste.
  10. Salad: Combine in a large bowl, lettuce, blue cheese, green onions and apples.
  11. When ready to serve, add pecans and just before serving add dressing.


Most Helpful

If I could, I would give this 10 stars! This is one of the best salads I have every eaten!! Did make a mistake and added feta cheese instead of blue, but the family said it didn't matter, that it was still outstanding. Served with #48683 ribs and what a meal. Good enough for a gourmet restaurant!!

Darkhunter February 07, 2003

Need something different but very delicious for these hot summer evenings when you don't even feel like eating? This is it!! I made this salad using iceburg lettuce and red delicious apples. Served it with leftover barbequed chicken. This is a crunchy, cool, delicious salad! I'll be making it again. Thanks for sharing.

Susie in Texas July 07, 2003

The Pecans are excellent, although, I added some maple syrup and 5 spice powder to give them a little kick. I was very dissapointed in the dressing, it was flat, not a lot of flavor. The combination of the rest of the salad was nice.

KelBel November 15, 2004

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