Tuesday, March 29, 2011

Apple Pecan Salad

Apple Pecan Salad


  • Nonstick cooking spray
  • 3 Tbsp. natural sweetener
  • 3 Tbsp. finely chopped pecans
  • 3 small small sweet apples, halved and cored
  • 1 Tbsp. dairy-free butter, melted
  • 1/3 cup olive oil
  • 1/4 cup apple cider
  • 1/4 cup cider vinegar
  • 1 Tbsp. honey
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 6 cups mesclun mix or torn mixed greens
  • 1/4 cup coarsely chopped pecans, toasted (optional)


1. Preheat oven to 425F. Line baking sheet with foil; lightly coat with cooking spray. In bowl combine brown sugar and finely chopped pecans. Place apple halves, cut sides up, on baking sheet. Brush tops of apples with butter; sprinkle with brown sugar mixture. Bake 15 minutes or until just tender when pierced with a fork.

2. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.

3. Arrange greens on serving platter; top with apple halves. Spoon melted sugar and pecans from baking sheet atop salad. Shake dressing; drizzle desired amount on salad. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.


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