 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This is good anytime, of course. I'm guessing the salad got it's name from the beautiful reds and greens in it. If watercress is available, don't leave it out; it adds a lot. Prepare the pecans and salad dressing a day or two before and it will all go together quickly. Ingredients:
1 cup whole pecans |
4 tablespoons butter |
1/4 cup light corn syrup |
1 dash salt |
1/2 cup walnut oil or 1/2 cup olive oil |
1/4 cup cider vinegar |
2 tablespoons minced shallots |
2 tablespoons lemon juice |
1 tablespoon maple syrup |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 head red leaf lettuce |
1 head bibb lettuce |
1 cup watercress leaf |
2 medium red delicious apples |
lemon water or orange juice, for dipping apples |
3/4 cup glazed pecans |
3/4 cup blue cheese, crumbles |
1 small red onion, thinly sliced |
1/4 cup dried cranberries |
Directions:
1. Glazed Pecans: Melt butter, syrup and salt; add pecans and stir together; spread on baking sheet and bake at 250° for 45-60 minutes, stirring every 15 minutes.
2. Remove to waxed paper to cool; chip into pieces and set aside or store in air-tight container.
3. Dressing: Place all ingredients in a small jar with a tight-fitting lid and shake until combined; refrigerate until needed.
4. Salad: Tear lettuce into bite-sized pieces and mix with watercress in a large salad bowl; cut apples into thin wedges (dip in lemon water or orange juice); add onions, pecans, bleu cheese and cranberries; drizzle with salad dressing and toss to combine.
|
|