Description:

A copycat recipe

Source:

Lisa

Serves/Makes:6 or more servings

Ingredients

• Candied cinnamon pecans:
• 1/3 cup (80 ml) sliced-lengthwise pecans
• 1/2 tsp (2 ml) cinnamon
• 1 tbsp (15 ml) dark brown sugar
• 1-1/2 tsp (7 ml) butter, melted
• Salad:
• 3 cups (700 ml) chopped bibb lettuce or butter lettuce
• 3 cups (700 ml) chopped redleaf lettuce
• 3 cups (700 ml) chopped iceberg lettuce
• 1 green onion, chopped
• Blue cheese vinaigrette:
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) white vinegar or champagne vinegar
• 1/4 tsp (1 ml) balsamic vinegar
• 2 tsp (10 ml) Dijon mustard
• 2 tbsp (30 ml) sour cream
• 2 tbsp (30 ml) chopped fresh basil
• salt and freshly ground black pepper, to taste
• 1/2 cup (125 ml) crumbled blue cheese

Preparation

• Preheat oven to 375 degrees (200 C.).
• Slice each pecan half into three lengthwise pieces.
• Mix together the cinnamon and brown sugar.
• Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
• Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
• Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
• Slice the green onion.
• Whisk together the vinaigrette ingredients.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
• Add the vinaigrette and toss thoroughly to coat.
• Sprinkle with the chopped onion.
• Break the cooled pecan slices apart and sprinkle them over the salad.
• Serve and enjoy!

Comments

Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.

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