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TOSSED SALAD WITH BEET, RASPBERRY AND PECANS Recipe

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This recipe for TOSSED SALAD WITH BEET, RASPBERRY AND PECANS is from GOOD EATS AND SWEETS, 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:  
3 cups assorted salad greens
4 small beets, can use pickled or canned
1 avocado
1 cup rasberries
crumbled goat cheese

Dressing
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1/2 tsp honey
1 tbsp freshly squeezed orange/ or lemon
salt
pepper

Sugared pecans
1 1/4 tbsp brown sugar
1 1/2 tsp water
1/4 tsp vanilla
1/8 tsp salt
1 cup pecan halves
Directions:
Directions:
Put assorted greens in salad bowl. Add beets, avocado, and raspberries.
Whisk together dressing and toss well into salad. Add crumbled goat cheese and pecans.

Toasted Pecans
Heat oven to 350ºF. In a small bowl, combine brown sugar, water and vanilla and salt. Stir. In medium sauce pan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir for 15 seconds until pecans are coated in sugar mixture. Immediately remove from heat and cool on parchment paper. Can be stored in airtight container.

 

 

 

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