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