Posts Tagged ‘salad recipe’

Caramelized Pecans the Easy Way!

Caramelized Pecans are easier to make than most people think!

Impress your guests with the most delicious salad they have ever experienced using this simple method for caramelizing pecans and adding them to your salad.

The combination of these special pecans and some fresh blue cheese is just heavenly!

Here’s the shortcut to caramelizing pecans at home:

stick of butter

3 Tbsp. white sugar

2 cups pecan halves

Optional: a couple of sprinkles of cayenne pepper can be added to give the pecans a nice bite.

Melt butter in a non-stick skillet. Add sugar until the mixture is no longer liquid but it is still wet.

As you are cooking the sugar and butter mixture over medium heat add the pecans.

Now it gets a bit tricky. There is a very fine line between caramelized and BURNED so be very careful to watch and turn them with a spatula while they are browning. DO NOT take your eyes off them or turn your back, they will burn quickly!

Remove them from the pan (kind of slide them off) and spread onto a plate to cool.

Now the rest of the salad:

1 pkg. baby greens or mesclun mix

1 ripe avocado (not too ripe, just starting to feel soft)

1 pkg. fresh blue cheese (use about 5 oz. for the salad)

2 ripe tomatoes chopped (the fresher the better, farm stand tomatoes or hot house if you can get them)

Caramelized Pecans

Brianna Poppyseed dressing (I’ve tried others but if you don’t make your own this one is the best!)

Put the greens in a large Salad Bowl, add the remaining ingredients topping with the blue cheese and then the pecans.

If you are preparing this ahead, you should wait to add the avocado, blue cheese and pecans just before serving to prevent it from getting soggy from all the moisture.

Viola! This salad is everyone’s favorite!

Enjoy!

Remember “Fresh is Best!”

You can see how easy it is to make Caramelized Pecans in this video I made HERE or below:


Please comment below and SHARE too!

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Everyone’s Favorite Green Salad

With Blue Cheese and Carmalized Pecans, with Poppyseed dressing This one is always a winner! YUM!

• 1 package organic baby greens

• 1 to 2 tomatoes (don’t skimp, try to find the best ones, even in off season. It makes a difference)

• 1 avacado (just starting to soften so it holds it’s shape and doesn’t make the salad soggy)

• Fresh Blue Cheese (I use 1/2 to 3/4 of the package if it’s around 8 oz.)

Caramelized Pecans: I usually melt about 3/4 of stick of butter in a non-stick pan then sprinkle white sugar in (enough to make is thicker but not dry) over medium heat, then add a couple of handfuls of pecans. You will have to turn them with a spatula and WATCH them closely as it is a fine line between carmelized and burned!

Put the greens in a pretty bowl and add the chopped tomatoes and chopped avacado. If you are preparing this ahead I would wait until the last minute to put the blue cheese and pecans in just so everything doesn’t get soggy.

There is something heavenly about the combination of these ingredients and this Poppyseed Dressing! Serve with Brianna Poppyseed Dressing (I have found that the others are not as tastey as this brand)

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