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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I like to serve this with pork tenderloin, but works just as well with any meal. Ingredients:
1/4 cup margarine |
1/4 cup light corn syrup |
1 tablespoon water |
1/2 teaspoon salt |
1/2 lb pecans |
1 head lettuce, torn into bite size pieces (your choice -- i prefer to mix romaine & leaf) |
1/2 cup blue cheese (broken into tiny pieces) |
1/2 cup green onion, chopped |
1 -2 apple, chopped (again your choice, i like granny smith) |
1/2 cup vegetable oil |
1/4 cup apple cider vinegar |
2 tablespoons fresh squeezed lemon juice |
2 tablespoons maple syrup |
salt and pepper |
Directions:
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.
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