Butter Lettuce Salad with Candied Pecans

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
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
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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