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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