From the kitchen of Mom Burnett
1/4 cup mayonnaise
1/4 cup oil (not olive oil)
1/4 cup pure maple syrup
3 tablespoons apple cider vinegar
1 clove minced garlic
dash of salt and pepper
1 10 oz. bag Italian blend salad greens
1 cup dried apple chips, broken into pieces
1/2 cup dried cranberries or sweetened cherries
1/2 cup crumbled Gorgonzola cheese (similar to Blue, or Feta works too)
1/2 cup thinly sliced red onion
1/2 -3/4 cup candied pecans (recipe below)
Whisk dressing ingredients together or shake in a jar.
Toss salad at last minute.
Candied Pecans: In a small skillet, over low/med. heat, melt 1 tablespoon butter. Add pecans and 2 tablespoons sugar. Stir constantly until sugar melts completely and coats the pecans-it will turn an amber color. Remove from heat and cool on parchment or a plate.
Terri’s notes: This makes a pretty salad and the mix of crunchy and chewy textures, sharp and sweet tastes, is really interesting and yummy. DO toss at the last minute or serve dressing on the side, there’s more than enough dressing for the salad.
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