Don’t let the long ingredients list scare you away! This lovely salad is one of my very favorites and completely worth the (minimal) trouble. And you can make a big batch of the candied pecans ahead of time!
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| SALAD: | ||||
| 1 | head | butter lettuce, gently torn | ||
| 1 | apple (preferably Pink Lady), unpeeled and sliced thinly | |||
| 3 | tablespoons | currants (or dried cranberries) | ||
| ¼ | cup | red onion, sliced thinly | ||
| CANDIED PECANS: | ||||
| ½ | cup | raw pecans | ||
| ⅛ | cup | brown sugar | ||
| 2 | tablespoons | water | ||
| ¼ | teaspoon | cinnamon | ||
| small pinch | cayenne pepper | |||
| DRESSING: | ||||
| 2 | tablespoons | fresh lemon juice | ||
| ½ | tablespoon | of canola oil | ||
| 2 | teaspoons | sugar | ||
| ¼-½ | teaspoon | salt |
Instructions
- Make the candied pecans: Add the brown sugar, water, cinnamon, and cayenne pepper to a saucepan, then bring to a boil. Add the pecans and stir for 2 minutes. Transfer the coated pecans to a sheet of cookie sheet lined with wax paper and bake for 6 minutes at 350°F.
- Whisk all dressing ingredients together to combine. Toss the dressing, candied pecans, apple slices, and lettuce together.
Prep Time: 30 minutes Serving Size: 4-6 servings
