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| WHAT YOU'LL NEED |
| Spiced Pecans: |
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| 1 |
cup pecan halves |
| 1 |
tablespoon each vegetable oil and packed brown sugar |
| 1/4 |
teaspoon each ground red pepper and ground cumin |
| Salad: |
|
| 8 |
cups (about 8 ounces) mixed salad greens |
| 1 |
package (6 ounces) fully-cooked grilled chicken strips |
| 1 1/2 |
cups (6 ounces) green beans, blanched |
| 1 |
cup (about 6 ounces) coarsely chopped dried plums |
| 1/2 |
cup Apple Walnut Vinaigrette (recipe follows) or
prepared red wine vinaigrette
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| 1/2 |
cup (4 ounces) crumbled goat cheese |
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Prep time: 15 minutes
Cook time: 15 minutes
Heat oven to 300°F. For Pecans: In medium bowl, combine all ingredients; toss to coat. Bake, in even layer on baking sheet, 10 to 12 minutes or until lightly browned, stirring occasionally; set aside. For Salad: In large bowl, combine mixed greens, chicken, green beans, dried plums and Spiced Pecans. Drizzle with Apple Walnut Vinaigrette; toss to coat. Sprinkle with goat cheese; serve immediately.
Makes 4 servings
APPLE WALNUT VINAIGRETTE: In blender, process 1/2 of a peeled, cored and cut-up Granny Smith apple, 1 peeled shallot, 1/4 cup apple cider vinegar and 1 teaspoon sugar until smooth. With motor running, slowly add 2/3 cup vegetable oil and 1/3 cup walnut oil until creamy. Season with salt and pepper, as desired. Store, covered, in refrigerator for up to 3 days. (Makes 1 1/2 cups)
Nutrition Information Per Serving: 655 calories; 66% calories from fat; 48 g fat, 486 mg sodium; 41 g carbohydrate; 22 g protein; 46 mg cholesterol; 8 g fiber
Tip:
To blanch green beans, cook in salted boiling water just until crisp-tender. Drain; immediately drop into ice water to cool. Drain.
Recipe created by Gale Gand.
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