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Fall Apple Pecan Salad Recipe

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This recipe for Fall Apple Pecan Salad, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Morauer
Added: Monday, July 21, 2008


1 c pecans
1 tbsp vegetable oil for toasting pecans
Salt to taste
1 head, hearts of romaine lettuce
2 medium-large apples, sliced

For the dressing:
1/4 c vegetable oil
3 tbsp apple cider vinegar
2 tbsp honey
1 tsp Dijon mustard

Toast the pecans in a heavy bottomed pan in a little olive oil on medium high heat. Stay with them and toss them around as you go. You want them to brown up a bit but not burn. After they've been toasting for 3 to 4 minutes, season them with a little salt and take them out of the pan to cool. Make a honey mustard vinaigrette by combining the vegetable oil, apple cider vinegar, honey and Dijon mustard. Whisk it up and set it aside. Chop up a head of romaine and thinly slice the apples and toss everything together in a mixing bowl. Add the dressing a little bit at a time until you're happy with the coating, and it's ready to serve.

Use less honey if you'd rather not have a sweet salad. Substitute other nuts or fall fruit.




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