Very attractive served on salad plates! Makes an especially nice salad for company!
Quantity
6
Quantity Unit
cups
Prep Time (minutes)
15
Cook Time (minutes)
8
Ready In (minutes)
23
Ingredients
Amount
Measure
Ingredient
4
ounces
pecans
1
tablespoon
sugar
3
tablespoons
raspberry vinegar
1/2
cup, crumbled, not packed
Cheese, blue, gorgonzola, crumbled
5
cup
Lettuce, mix (baby lettuce)
2
tablespoons
canola oil
1/2
cup
cranberries, dried, sweetened
Steps
Sequence
Step
1
Toast the pecans with 1 Tbsp sugar over low heat in a skillet on top of the stove. They toast quickly, so shake the pan or stir to move to pecans around. Allow the sugar to carmelize on the nuts for added flavor. (These are nice to have ready for other uses, so you can make more toasted carmelized pecans for use later. They will add more calories so don''t eat them freely as a snack unless you limit it to 1 Tbsp!)
2
Place approximately 1 cup washed baby greens (include fresh spinach if desired) onto 6 salad plates.
3
Divide the dried cranberries (or try sliced strawberries or fresh raspberries), toasted pecans and crubled blue cheese over the top of the salad greens for each plate of greens.
4
Make the raspberry vinaigrette by whisking together the canola oil and the raspberry vinegar.
5
Divide the raspberry vinagrette salad dressing (about 1 tablespoon serving) over each salad plate.
