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Fall Apple Pecan Salad Recipe

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This recipe for Fall Apple Pecan Salad is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.

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

 

 

 

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