Wednesday, July 14, 2010
Charlottesville Salad
![]()
Charlottesville Salad
Ingredients:
For the Pecans:
4 TBS Butter
3/4 - 1 Cup Pecans (roughly)
1/2 Cup Sugar
1 TBS Pepper (yes, as in black pepper!)For the Dressing:
Note: I generally double the dressing recipe
1/2 Cup Sugar
1/2 Cup Extra Virgin Olive Oil (Light)
1/3 Cup Red Wine Vinegar
3 TBS Soy Sauce
2 Cloves Minced Garlic
1 tsp Black PepperFor the Salad:
Romaine
Mixed Greens
Craisins
Crumbles Feta
Candied Pecans
Charlottesville Dressing
Chopped Apples (optional)
(Sweet Gala or Pink Lady works well!)
Cucumber (optional)
Tomato (optional)Directions:
For the Pecans:
Melt Butter in a saucepan over medium heat. Saute pecans in melted butter until they are fragrant. Remove from heat, and toss with 1/2 Cup of Sugar and 1 TBS Pepper. Place on paper towels and allow to cool. Store in a ziplock bag until ready to use.For the Dressing:
Mix all ingredients together thoroughly. Store in an airtight container until ready to use.Assembly:
Layer all the salad ingredients and toss with the dressing (adding a little at a time, until the salad is coated lightly).
Magic of Spice — July 17, 2010 @ 3:28 pm
What a wonderful salad…I just popped over from Just Food Snobs, and you have a lovely site:)
Chef Dennis — July 18, 2010 @ 12:19 pm
Hi Kristina
now thats a great salad!! you had me as soon as I saw pecans!! the feta just puts it over the top!! Glad to have found you!!
all the best
Dennis