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Spring Mix, Toasted Pecans, Cranberries & Stilton with Sherry Vinaigrette Recipe

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This recipe for Spring Mix, Toasted Pecans, Cranberries & Stilton with Sherry Vinaigrette, by , is from Recipes from Sunburst Ranch, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, June 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb spring mix
6 oz Stilton cheese
1 cup dried cranberries
to taste salt and pepper
1/2 tbsp orange rind, grated
1/8 cup orange juice
1/2 cup sugar
2 cups pecan halves
3 tsp Dijon mustard
3/4 tsp sugar
3 tsp Sherry Wine Vinegar
6 tbsp olive oil

Directions:
Directions:
In a large saucepan, bring orange rind, orange juice and 1/2 cup sugar to a boil. Add pecan halves. Stir constantly with a slotted spoon for 3-5 minutes, being careful not to burn pecans. Place pecans on waxed paper to cool. Use one cup in the salad and freeze or snack on the rest. Rinse greens and pat dry. Whisk together mustard, 3/4 tsp sugar, and vinegar. Slowly drizzle olive oil into mixture. Add salt and pepper to taste. Toss dressing with greens and top with cranberries, crumbled Stilton and toasted pecans

 

 

 

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