Pecan Salad
Recipe By: Michele Carder/Regional Executive Chef for Friendship Retirement Community.
Ingredients:
1 cup pecans pcs or halves
2 TBSP maple syrup
dash of ground cayenne pepper
Instructions:
Preheat oven to 350 degrees. Spray baking sheet with pan spray. Mix pecans in small bowl with the maple syrup until all are coated. Spread pecans on baking sheet and sprinkle with a dash of cayenne. Broil on lower rack in oven for 5 minutes, watching them to make sure they do not burn.
Strawberry Vinaigrette:
1 small jar of strawberry preserves or jam
2 TBSP red wine vinegar
1/3 cup of water (or more if you prefer a thinner dressing)
2 TBSP olive oil
dash of garlic powder, salt, pepper
Spoon preserves/jam into a microwave safe bowl and heat for 1 minute or until melted. Pour perserves and all other ingredients into blender and process just until ingredients are incorporated. This recipe will make approximately a cup and a half of dressing and will keep in the refridgerator for up to 1 month. Delish!
