sundance salad with candied pecans and vinaigrette


my inspiration for this salad came from the tree room at sundance and the salad i couldn't stop thinking about until i tasted it again. sundance is now a thousand miles away, but my version of their salad and vinaigrette takes me back there in one second. these recipes make enough for a salad for eight.

sundance salad with candied pecans and vinaigrette
an original recipe by rachelle
one recipe sundance vinaigrette
one recipe candied pecans or walnuts
8 cups mesclun mix or mixed salad greens
1 cup fresh raspberries, or apples, or dried cranberries (optional)

sundance vinaigrette

1/2 cup olive oil
2 Tablespoons plus 2 teaspoons apple cider vinegar
1 Tablespoon plus 1 1/2 teaspoons honey
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper
pulse garlic in mini food processor or blender. add oil, vinegar, honey, salt and pepper. pulse until well mixed. dress salad greens just before serving.

*my favorite way to serve this is over mixed greens with dried cranberries and candied pecans (and feta, if you have it. i never do.) the picture shows apples and candied walnuts, which is just what i had that day. you can use whatever. this is also delicious on just greens.
*i make raspberry vinaigrette by substituting raspberry vinegar for apple cider vinegar. throw in a few fresh raspberries too, if you have them. serve with mixed greens, fresh raspberries and candied pecans.

candied pecans

1/2 cup pecans
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 Tablespoons milk
1/4 teaspoon vanilla extract

preheat oven to 350 degrees. spread nuts in a single layer over a baking sheet. roast for approximately 8 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. or dry roast in a fry pan.
stir together sugar, cinnamon, salt, and milk in a small saucepan. cook over medium-high heat for 5-8 minutes, or until the mixture reaches the soft ball stage (236 deg.) remove from heat, and stir in vanilla. add nuts to sugar syrup, and stir to coat well. spoon nuts onto waxed paper, and immediately separate nuts with a fork. cool.

*yummy with walnuts too.

6 comments:

  1. YUM...I love that salad! I am always ordering it when we get up there. Thanks to you, I can try it out here.

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  2. This looks like a delicious salad!

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  3. great recipe. Does anyone have the recipe for cracked pepper fillet in mango chutney that contains grand marnier? It is my favorite from Sundance! I got the recipe for the dinner rolls but no luck on the steak!

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    Replies
    1. Do you still have the recipe for the Sundance rolls? I would love to get it. Thanks.

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    2. Do you still have the recipe for the Sundance rolls? I would love to get it. Thanks.

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  4. I made this salad tonight served on the side of a sweet onion smothered pork chop and it was awesome! Thanks for sharing it!

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