Cranberry Pecan Salad
A sweet but zesty salad with a unique twist of carmelized pecans. Try serving for brunch along with "Baked French Toast" and "Bacon and Onion Quiche"
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INGREDIENTS
Nutrition- 1(7 ounce) bag mixed greens
- 1(6 ounce) bag dried cranberries
- 4ounces of montrachet goat cheese, crumbled
- 1(4 ounce) bag pecans
- 1⁄8cup balsamic vinegar
- 1⁄4cup olive oil
- 1tablespoon jam or 1 tablespoon jelly (any flavor)
- 1⁄2teaspoon dried ginger
- 1⁄8cup orange juice
- 2tablespoons butter
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DIRECTIONS
- Start by carmelizing pecans.
- Melt butter in pan.
- Add brown sugar and stir unti mixture bubbles and doesn't appear to greasy or too dry.
- Add pecans, stir and cook until well coated.
- Place on cookie sheet to dry and cool.
- Prepare the salad dressing.
- Mix balsamic vinegar and olive oil.
- Add jam, orange juice and ginger.
- Put greens, cranberries, cheese and carmelized pecans in a salad bowl.
- Toss with salad dressing and serve immediately.
- Try serving for brunch along with"Baked French Toast" and"Bacon and Onion Quiche".
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