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Carmelized Pecan Salad Recipe

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This recipe for Carmelized Pecan Salad, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Muhtar
Added: Saturday, October 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c Sugar
1 T. Soy sauce (Kikkoman's)
1/4 c Rice viegar
1/4 c Sesame oil
1/4 c Olive oil
One (1) envelope "Ramen" Oriental Flavor Noodle Soup (only use the flavor packet)
1 c Cranberry raisins (unsweetened)
1 c Pecans (sugared pecans)

Directions:
Directions:
Use greens only, such as: Cabbage, spinach, lettuce, field greens, etc. Wash and dry the greens. Slice into thin strips.

In a heavy frying pan melt sugar to caramelize, add the pecans to coat. Turn out onto parchment paper to cool. When cooled, cover with another piece of parchment papaer, then pound with a mallet to break into bite size pieces. To skip this step, buy sugar-roasted pecans.

When time to serve; toss the greens, pounded pecans, cranberries and sauce.

 

 

 

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