I LOVE salad & probably could eat one for lunch everyday! The roasted pecans & the dressing for this salad are from Southern Living. Add whatever you like in your salad, but definitely try the pecans because they are so good. You may want to double or triple the dressing & the pecans to have on hand for another day. This salad rivals any that you'd get in a fancy tearoom. Make sure you make the Roasted Pecans first. Here's the recipe:
mixed salad greens
blue cheese, crumbled (or goat cheese is delicious)
diced ham or chicken
Add whatever ingredients YOU love (onion, bacon, etc.)
Roasted Pecans, a few to sprinkle on (recipe below)
Combine all the salad ingredients in a large bowl; toss well.
1/4 cup oil (I like Canola)
2 T. raspberry vinegar (I often sub balsamic)
1 1/2 t. sugar (I use 1 1/2 pkts of Splenda)
1/8 t. salt
freshly ground pepper
Combine oil and remaining ingredients in a jar. Covers tightly & shake. Pour over enough to coat your salad; save the rest for another time.
1 T. butter
2 T. sugar
1 T. orange juice
1/4 t. cinnamon
1/8 t. ground red pepper (only if you like a little heat; if not, omit)
1 cup pecan halves
Melt butter in a large skillet over medium heat; stir in sugar & next 3 ingredients. Add pecans, stirring to coat. Spread pecans on a lightly greased baking sheet. Bake at 325 degrees for 15 minutes, stirring very 5 minutes. Cool completely. Sprinkle a few on your salad & store the remainder in the fridge for another salad.
Now enjoy a delicious salad for lunch or dinner!