Spring Mix, Toasted Pecans, Cranberries and Stilton With Sherry

Total Time
10mins
Prep 5 mins
Cook 5 mins

I served this salad for Thanksgiving and since then have fixed it several more times. I keep a jar of the dressing handy. We have a wonderful Grocery in Austin, Central Market. This came from there store magazine.

Ingredients Nutrition

Directions

  1. In a saucepan, bring Ingredients 5-7 to a boil.
  2. Add pecan halves and toss with wooden spoon for about 3-5 minutes. Be careful not to burn the pecans.
  3. Take off fire and place on wax paper and cool. Use 1 cup for the salad and freeze the rest.
  4. Make the dressing by whisking together the last 4 ingredients.
  5. Assemble your salad, place pecans on top of salad and drizzle with dressing. ENJOY!

Reviews

(2)
Most Helpful

This was a very tasty salad! It was a little bit sweet, but the cheese toned down the sweetness a bit. If you can't find Stilton cheese (or don't want to spend the extra money) use a nice blue cheese. Also, the dressing was delicious, but next time I will leave the sugar out of it. Thanks for sharing this recipe!

Dominick & Amanda December 14, 2009

Wonderful dressing! The sharp flavor of the cheese with the sweet dressing and tangy cranberries is wonderful. To make it more of a main dish, I think I will add some cold chicken breast next time but it is really perfect as written. THANKS for sharing.

windywood March 30, 2008

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