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Vera’s Salad

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m

Ingredients

  • 3 c spring mix, lettuce blend
  • 3/4 c dried cranberries
  • 3/4 c blue cheese crumbles
  • 3/4 c mandarin oranges
  • 1/3 c candied pecans

Candied Pecans

  • 1/2 c water
  • 1/2 c granulated sugar
  • 2 1/2 c pecan halves

Balsamic Vinaigrette

  • 3 tbsp. balsamic vinegar
  • 3 tbsp. Hellman's mayonaisse
  • 2 tbsp. water
  • 2 cloves garlic, pressed
  • 1 tsp. dijon mustard
  • 2 tsp. dark brown sugar
  • 3 tbsp. extra-virgin olive oil
  • kosher salt, to taste
  • ground black pepper, to taste

Instructions

  1. Arrange the lettuce on salad plates, and sprinkle the candied pecans, blue cheese, cranberries, and oranges on top of each salad. Drizzle balsamic vinaigrette over salad.

Candied pecans

  1. Preheat the oven to 325 degrees and line a sheet pan with parchment paper.
  2. In a large saucepan, bring the water to a boil over medium heat. Add the granulated sugar and let dissolve. Once sugar is dissolved, pour in the pecans and stir.
  3. Let pecans cook, stirring every few minutes. The liquid will begin to thicken. When most of the liquid has cooked out, the pecans will be shiny and sticky.
  4. Spread the pecans on the prepared sheet pan. Place in the oven and bake for 8-10 minutes or until they are not shiny and look frosty. Let the pecans cool and break apart before serving on the salad.

Balsamic Vinaigrette

  1. Blend the balsamic vinegar, mayonnaise, water, garlic, mustard and brown sugar together in a blender. Slowly add the olive oil until all ingredients are mixed well. Salt and pepper the dressing to taste.