"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cranapple Green Salad Recipe

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

Barb Broderick
Added: Sunday, May 7, 2006


Romaine for 6 or 8, torn into bite size pieces
1 cup dried cranberries
2 green apples, chopped
4 oz blue cheese crumbles
1 cup sugared pecans
minced garlic to taste

1/4 cup apple cider vinegar
3 T minced shallots
2 tsp honey
1/2 cup light olive oil
2 tsp
Dijon mustard
salt and pepper to taste

To sugar pecans yourself, put 3 T sugar into frying pan -- liquefy (WATCH while you are heating it) -- then put about 1 cup pecans into pan and mix around in sugar liquid quickly -- let cool when they look crispy -- recommend teflon pan -




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