Salad of Connecticut Apples with Roasted Pecans and White Balsamic Vinaigrette - NBC Connecticut
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Taste of Today Recipes

Salad of Connecticut Apples with Roasted Pecans and White Balsamic Vinaigrette

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    Apple Salad With Pecans and White Balsamic Vinaigrette

    Salad of Connecticut Apples with Roasted Pecans and White Balsamic Vinaigrette

    (Published Sunday, Oct. 29, 2017)

    Ingredients:

    • 2 Apples-peeled, cored, sliced thinly using mandoline
    • 2 Cups Salad Greens-any favorite variety, cut into small pieces
    • ¼ Cup White Balsamic Vinegar
    • 1 tsp. Dijon Mustard
    • 1 tsp. Honey
    • ½ Cup Canola Oil
    • ½ Cup Pecans Halves-toasted in 400ºf oven for 5 minute
    • Salt and Pepper to Taste

    Instructions:

    • Place the apples and salad greens in a bowl. Reserve.
    • Prepare the dressing by placing the vinegar, Dijon mustard, honey, and canola oil in a bottle with a tight-fitting lid. Shake well. Season dressing to taste with salt and pepper.
    • Add enough dressing just to coat the salad ingredients. Toss gently and divide onto salad plates, garnish each with toasted pecans, and serve. Enjoy!

    Please visit Chef Jamie’s Facebook page.

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