Molly Evert, my friend Jen’s fabulous salad, July / August 2008 MMCW
Candied Pecans: ½ cup chopped pecans, 3 tablespoons sugar.
Salad: ½ head greenleaf lettuce torn into bite-size pieces, ½ head romaine torn into bite size pieces, 1 cup chopped celery, 4 green onions chopped, 11 oz. can drained mandarin oranges, 1 avocado cut into chunks, 1 diced apple, ½ cup dried fruit (currents, raisins, cranberries or cherries), ½ cup crumbled blue cheese (optional), 3 chicken breast halves shredded.
Dressing: ½ teaspoon.salt, ½ teaspoon pepper, ¼ cup oil, 1 tablespoon chopped parsley, 1 tablespoon sugar, 1 tablespoon white wine vinegar (or red wine vinegar).
1. Prepare the pecans: Melt 3 tablespoons sugar in a large frying pan with pecans, stirring continuously until coated. Don’t let the sugar burn! Spread on foil to cool.
2. Mix salad ingredients together. Toss with pecans and add the dressing. Enjoy!