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Wednesday, November 12, 2008

Winter Salad with Candied Pecans

Casey loves candied pecans. He requests them every time he orders a salad from Carlyle that doesn't have candied pecans in it. Carlyle has the best candied pecans, and salads for that matter. Anyway, I digress... back to the salad. I made this to go with butternut squash soup, which I'll post later, and it was the perfect accompaniment.


Candied Pecans
Ingredients:
Ummm... pecans... ;)
1 cup pecan halves
1/4 cup brown sugar
1 tbsp balsamic vinegar
1 tbsp olive oil

Directions:
Prepare a large sheet of parchment paper or tin foil for cooling pecans. Since I have neither (I know, shame on me) I used a greased cookie sheet and it did the job.
Stir sugar, oil, and vinegar in a large skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes.
Mix in pecans and stir until nuts are toasted and syrup coats them evenly, 5-6 minutes.
Turn nuts out onto prepared parchment paper and separate using 2 forks. Cool completely. Nuts can be prepared way in advance (up to 1 month) and stored in an airtight container.

These babies cook up fast so don't do what I did and let yourself be lured in to a FB Scrabble game while they are cooking because you will probably burn them. Anyway, easy peasy and delish.


Winter Salad
2 servings

Ingredients:
1/4 cup candied pecans (as many or as few as your little heart desires)
2 cups mixed greens
1/4 cup-ish dried cranberries
1/4 cup crumbled Gorgonzola
1 1/2 tsp raspberry vinaigrette
1 1/2 tsp white vinegar
1 1/2 tsp olive oil

Directions:
Place ingredients in a bowl and toss your salad. FYI you may want to add less of the raspberry vinaigrette, vinegar and olive oil if you don't like your salad to soppy. Always better to start with less and add more.

Labels:

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C + C Marriage Factory: Winter Salad with Candied Pecans

Winter Salad with Candied Pecans

Casey loves candied pecans. He requests them every time he orders a salad from Carlyle that doesn't have candied pecans in it. Carlyle has the best candied pecans, and salads for that matter. Anyway, I digress... back to the salad. I made this to go with butternut squash soup, which I'll post later, and it was the perfect accompaniment.


Candied Pecans
Ingredients:
Ummm... pecans... ;)
1 cup pecan halves
1/4 cup brown sugar
1 tbsp balsamic vinegar
1 tbsp olive oil

Directions:
Prepare a large sheet of parchment paper or tin foil for cooling pecans. Since I have neither (I know, shame on me) I used a greased cookie sheet and it did the job.
Stir sugar, oil, and vinegar in a large skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes.
Mix in pecans and stir until nuts are toasted and syrup coats them evenly, 5-6 minutes.
Turn nuts out onto prepared parchment paper and separate using 2 forks. Cool completely. Nuts can be prepared way in advance (up to 1 month) and stored in an airtight container.

These babies cook up fast so don't do what I did and let yourself be lured in to a FB Scrabble game while they are cooking because you will probably burn them. Anyway, easy peasy and delish.


Winter Salad
2 servings

Ingredients:
1/4 cup candied pecans (as many or as few as your little heart desires)
2 cups mixed greens
1/4 cup-ish dried cranberries
1/4 cup crumbled Gorgonzola
1 1/2 tsp raspberry vinaigrette
1 1/2 tsp white vinegar
1 1/2 tsp olive oil

Directions:
Place ingredients in a bowl and toss your salad. FYI you may want to add less of the raspberry vinaigrette, vinegar and olive oil if you don't like your salad to soppy. Always better to start with less and add more.

Labels: