Wednesday, June 25, 2008

Pecan and Apple Salad

This is so yummy and refreshing!! This too came from the Concord,MA Emerson Hospital Axuxiliary Cookbook:

Pecan and Apple Salad
1 head red leaf lettuce
1 head Bibb lettuce
1 cup watercress leaves
2 Red delicious apples (i use green apples)
3/4 cup Crunchy Glazed Pecans, chopped (recipe follows)
3/4 cup Feta or blue cheese, crumbled

1/2 cup walnut or vegetable oil
1/4 cup cider vinegar
2 Tablespoons shallots, minced
2 Tablespoons lemon juice, freshly squeezed
1 Tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

Tear lettuses into bitesize pieces and place in a large salad bowl..add watercress leaves
Cut apples into very thin wedges and place on top of greens
Sprinkle pecans and cheese over salad
Combine all ingredients for the dessing in a small jar and shake well
Drizzle dressing over salad and toss gently...serve immediately

Crunchy Glazed Pecans
1/4 cup butter
1/4 cup light corn syrup
2 Tablespoons water
1 teaspoon salt
6 ounces pecan halves

Preheat oven to 250 degrees. Line a baking sheet with parchment
Combine butter, corn syrup, water and salt in a medium saucepan and bring to a boil.
Add pecans and stir to coat
Spread nuts evenly on baking sheet. Bake 1 hour, stirring every 10 minutes

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